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.