The invention relates to the technical field of food processing, and in particular, relates to a multi-flavor puffed food processing technology which mainly includes the following steps: taking 1-2 potatoes, peeling and washing cleanly, cutting into 0.5-1.5 mm thick potato chips, taking 20-30 parts of corn flour, 20-30 parts of soybean flour and 20-30 parts of oat flour, mixing evenly, putting into a pan, dry-frying for 1-2 min with the dry-frying temperature of 100-120 DEG C, adding 5-7 parts of ground pepper and 5-7 parts of fine salt to the fried flour, and mixing and stirring to obtain mixed powder A; and putting the dipped potato chips into the mixed powder A and dipping with the powder, laying the potato chips dipped with the powder on a support bracket evenly flatly, putting into amicrowave oven, heating for 4-5 min, take out and turning over, reheating for 1-2 min, taking out and sun-curing. The processed potato chips are crisp and non-greasy, greatly reduce the harm caused bydeep-fried food, and have rich taste and excellent taste.