Compared with the convective air drying, the drying capacity, energy consumption, sensory quality, vitamin C content and scanning electron microscope of apple slices by microwave vacuum drying and puffing were analyzed systematically. The experimental results showed that, compared with the convective air drying, drying capacity of microwave vacuum was increased by 48.46% and energy consumption per kilogram water was decreased by 32.32%. The apple slices had better texture and flavor, more honeycomb network structure and larger pores, and the reservation rate of vitamin C content was 15.8% higher than that of air dried.