A preparation method of non-fried puffed bubbling type Chinese chestnut crisp chips

The invention provides a preparation method of non-fried puffed bubbling type Chinese chestnut crisp chips and belongs to the technical field of food processing. The method comprises the following steps: weighing raw materials, namely, chestnut powders and low-gluten flours, and then, carrying out premixing, adding water, kneading dough, adding baking soda and yeast activated in advance, continuously kneading the dough until the surface is smooth, carrying out fermenting at room temperature, pressing the dough, cutting the dough into small square blocks, carrying out cooking and curing, and performing microwave puffing for about 3 minutes. The method disclosed by the invention adopts the chestnut powders and the wheat flours as the raw materials, and adopts a simple cooking and microwave process to prepare the compound functional puffed crisp chips with complete amino acid compositions and high nutritional value; and the crisp chips are low in oil content, good in foamability and goodin taste, and retains ric