The quadratic multinomial mathematical model of the process of recombined crisps of purple yam- Pleurotus nebrodensis was built by response surface analysis with three factors and three levels, according to Box-Behnken central composite design (CCD) principle, based on single factor tests. The response surface and contour were graphed with the sensory evaluation score as the response value. The effects of puffing time, amount of the mixture of purple yam and Pleurotus nebrodensis(mass ratio: 1:1) and water equilibrium time on the crisps were analyzed. The result showed that the optimal parameters were obtained as follows: chip thickness 0.6 mm, puffing power 700 W, puffing time 121 s, amount of purple yam and Pleurotus nebrodensis 16.9 g, the first class wheat flour 50 g and water equilibrium time 1.3 h. Under the optimized condition, the average sensory evaluation score was 91.8. The outward appearance of the product was smooth with uniform color, moderate and identical pore size, taste crispy with aromatic flavor.