In order to develop non-fried fruit and vegetable chips, the fluidization-microwave-baking combination processing technology to prepare yellow peach chips with yellow peach as the raw material was studied. The color difference, vitamin C content, sensory score and brittleness were set as evaluation indexes, and the yellow peach qualities affected by the factors including fluidization temperature, fluidization wind speed, microwave power, microwave time, baking temperature and time were evaluated, using single factor and orthogonal experiment to optimize the experimental parameters for each stage. The experimental results showed that the best parameters were fluidization temperature 55 ℃, fluidization wind speed 300 m3/h; The microwave power 400 W, microwave time 600 s and water content of yellow peach about 20% during fluidization and microwave conversion; Baking temperature 65 ℃ and baking time 35 min. The yellow peach chips obtained by this process had good taste and color, wihe the sensory score was 91 and brittleness reached 469 g. This research provides a theoretical basis for the processing of non-fried fruit vegetable chips and broadens the idea for the development of fruit and vegetable dry products.