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Banana was used as material to study adding citric acid to inhibit enzymatic browning and effect of hot air drying on nutrient component loss and browning. Uniform experimental design method was used for studying the effect of puffing conditions on the shear strength of banana chips and processing technology was optimized. Results showed that dipping banana slice into 0.3% citric acid solution for 20min could effectively inhibit enzymatic browning. The nutrient component loss and color deterioration of banana slice were occurred mainly in the falling rate drying period. Banana chip was produced by predried with 70℃ hotair to a moisture content on dry basis of 0.3630, then puffed by 156℃ super heated steam remaining for 60s, finally dried with 70℃ hot air to safety moisture content. Obtained banana chip had good brittleness and light nutrient component loss and browning. 