Abstract: Gastrodia elata crisp chips were developed using G. elata powder and wheat flour as the primary ingredients, employing puffing technology. The response surface methodology was utilized to optimize processing parameters based on single factor experiments. The physical and chemical and microbial properties of the chips were analyzed to evaluate quality. Additionally, changes in moisture content, sensory score, and color differences at varying storage temperatures were assessed, and shelf life was estimated using acid and peroxide values. The results showed that optimal parameters established included: on the basis of the mixed mass of G. elata powder and wheat flour of 100.0 g, adding 10.0 g G. elata powder, frying time of 30 min, frying temperature of 127 ℃, and thickness of 1.3 mm. The sensory score was 85.26±0.95 points. The G. elata crisp chips contained gastrodin, p-hydroxybenzyl alcohol and others six main active compounds, with gastrodin as most abundant. Compared to wheat flour crisp chips, G. elata crisp chips demonstrated higher hardness and chewability, a lower puffing rate and reduced viscoelasticity. Physicochemical and microbiological indices met hygienic standards. During the storage period, the moisture content gradually increased, the sensory score gradually decreased, and the color difference value showed dynamic changes. Initial peroxide and acid values were 0.04 g/100 g and 0.29 mg/g, respectively. Shelf-life at 25 ℃ was predicted to be 41 and 45 days using the Q₁₀ method. This study offers valuable insights into the development and storage of G. elata products.