Vacuum-frying combined with vacuum-microwave drying was used to dry shiitake mushroom chips, and the process parameters were optimized. The results showed that the critical factors selected for the investigation were fried at 80 ℃ for 18.6 min, with vacuum pressure 0.095 MPa, and then dried with microwave vacuum degree 0.095 MPa, microwave power density 2.0 W/g, and dehydration to moisture content of 5%. It was verified that the experimental oil content and breaking force of products under this condition were 15.18% and 710.35 g, which were close to the predicted values (15.09% and 704.91 g). Compared with vacuum-frying, the breaking force of shiitake mushroom chips of our combined drying increased 5.93%, and oil content decreased 29.79%, with the sensory score increasing 11.38%.