In order to improve the product quality of fried wheat chips and alleviat the problems of high frying temperature， poor flavor and nutrition of products in the usual processing process， the yellow tea was added to the wheat chips after ultra-fine grinding， and the product was processed by low temperature vacuum frying. Meanwhile， the processing parameters were optimized， and the physical and chemical properties and antioxidant activities of the products were explored. The effect of yellow tea powder on the flavor quality of wheat crisp was evaluated by GC-IMS. The results showed that the optimum parameters were as follows: The content of yellow tea powder was 3% (by wheat flour quality)， the grain size of yellow tea powder was 150 mesh， the frying time was 35 min， and the frying temperature was 90 ℃. Under this optimized conditions， the specific volume and hardness of yellow tea flavor chips were 5.17 g/mL and 289.47 g， which were higher than those without yellow tea powder， and showed better antioxidant activity， the scavenging rate of DPPH free radical was 88.46%， and the scavenging rate of ABTS cationic free radical was 92.49%. The results of GC-IMS showed that the content of aldehydes in yellow tea chips was higher. In conclusion， the application of yellow tea powder in wheat chips processing could enrich the variety and quality of fried wheat products.