Processing method of zingiber strioatum crisp chips

The invention discloses a processing method of zingiber strioatum crisp chips. The processing method comprises the following steps: 1, performing cleaning, namely performing peeling, and performing cleaning with clear water for 2-3 times to obtain zingiber strioatum chips; 2, soaking the zingiber strioatum chips in a seasoning for 3-8 days, draining the zingiber strioatum chips for later use; 3, tiling the soaked zingiber strioatum chips in a sieve plate, spraying citric acid water of which the concentration is 0.1-0.5% on the surfaces of the zingiber strioatum chips, and then placing the zingiber strioatum chips in an aseptic transparent cooling room to cool the zingiber strioatum chips to 14-16 DEG C; 4, taking out the cooled zingiber strioatum chips, and putting the zingiber strioatum chips into an icehouse immediately for refrigeration for 8-12h; and 5, performing drying treatment on the zingiber strioatum chips after refrigeration for 10-50min in a vacuum low temperature oil bath at 60-80 DEG C, and then performing vacuum centrifugal deoiling to obtain the zingiber strioatum crisp chips. The zingiber strioatum crisp chips provided by the invention are unique in flavor, and have a color and nutrients of a zingiber strioatum fresh product, and the zingiber strioatum crisp chips with different tastes and flavors can be obtained by preparing seasonings according to needs, so that the zingiber strioatum crisp chips hopefully can be taken as a novel top-grade nutritious snack food for promotion and application.