The invention discloses a production method for non-oil instant 
edible fungus chips and belongs to the technical field of agricultural product 
deep processing. The production method for the 
edible fungus chips comprises the following steps: selecting, cleaning, precisely 
cutting, ironing, bleaching, deactivating 
enzyme and cooling the 
edible fungus raw materials, and then performing ultrasonic auxiliary dipping, leachating, quick-freezing, vacuum 
freeze drying, vacuum 
microwave puffing 
drying, 
seasoning and packaging on the pretreated edible 
fungus raw materials. In the production method, a new process of ultrasonic auxiliary dipping, vacuum 
freeze drying and follow-up vacuum 
microwave staged combination 
drying is adopted, thereby reserving the thermal sensitivity nutritive components andbiological activity functional components of the edible 
fungus to the largest extent, obviously shortening the 
drying time and saving the production cost. The product has the characteristics of non-frying property, high puffing rate, attractive color, crisp 
mouthfeel, and the like, and is natural and environmentally-friendly as well as healthy. Compared with the vacuum 
freeze drying, the process has the advantages that the production period of the finished product can be greatly shortened, the production cost is saved, the puffing effect of the product is good, the 
mouthfeel of the product iscrisp and the drying quality of the product is improved. A new practical and feasible way for 
deep processing of the edible 
fungus is provided.