This paper took color-potatoes（purple and red）as material，prepared dried potato slices by 2
different processing techniques-vacuum freeze-drying and hot air drying，and studied the color and anthocyanin
content of dried potato slices by different processing methods．The results showed that vacuum freeze-drying could
not only maintain the bright color of color-potato dried slices，but also effectively reduce the loss of anthocyanin．
Therefore，vacuum freeze-drying was the most suitable method for drying color-potato slices．