Abstract:The effects of spinach addition amount on the quality of Dangshan pear-spinach compound crisps were studied with physical characteristics，antioxidant components，and dietary fiber content as indicators.The results showed that compared with Dangshan pear crisps，adding 20%spinach significantly increased the content of total phenols，total flavonoids，soluble dietary fiber，and ascorbic acid by 0.66，0.93，1.60，and 2.11 times，respectively，while the content of soluble sugar decreased by 59.28%.Furthermore，the addition of spinach increased the L*，a*，and b*（P<0.05），and the hardness and crispness of the compound crisps reached the maximum values （4.72 N and 64.94 N·s，respectively）when the spinach addition amount was 20%.The sensory evaluation results showed that the appearance score，taste score，and total score reached 13.13，19.75，and 74.39 points，respectively，when the spinach addition amount was 20%.The results of scanning electron microscopy showed that the addition of spinach led to the thinning of porous wall and the increase of porosity.Based on the above indicators，the optimum spinach addition amount was determined to be 20%.The addition of spinach may be an effective way to improve the sensory and nutritional quality of vacuum freeze-dried crisps.