Using Pleurotus eryngii, Lentinus edodes, Coprinus comatus, Agaricus bisporus and Volvariella volvacea as the main raw materials and adding wheat flour, five kinds of mushroom chips were processed by air frying pan. The sensory quality, texture, color difference, flavor free amino acids and reducing sugar of the chips were comprehensively evaluated. The results showed that significant differences were found in the quality of different kinds of mushroom chips. The contents of reducing sugar and total free amino acids in five kinds of mushroom chips were 0.197~0.214 g/100 g and 88.79~334.84 mg/100 g, respectively, and the contents of delicious amino acids and sweet amino acids were higher. The sensory scores of Pleurotus eryngii and Lentinus edodes chips were higher, and the taste was crisp. The color difference values before and after processing had relatively small changes, The L^* values were 67.25±0.51 and 70.02±0.87, respectively. They were attractive yellow and suitable for baking products. Coprinus comatus, Agaricus bisporus and Volvariella volvacea had strong non enzymatic browning and low L^* value during processing.