The peel of mango and pitaya are rich in dietary fiber and polyphenols， which are not used effectively， resulting in a waste of resources. The processing of restructured fruit and vegetable chips based on vacuum freeze-drying technology provides a feasible way for efficient utilization of peel resources. This study took mango and pitaya as typical objects to study the differences in the composition of the pulp and peel， and to explore the effect of adding peel on the texture， color， flavor and other sensory qualities， as well as total phenols， protein， antioxidant and other nutritional qualities of the restructured mango and pitaya chips under vacuum freeze-drying. The results showed that compared with the control samples without peel， the hardness of chips was increased by more than 56.36% by adding mango peel， and the microscopic pores was more compact. There was no significant difference in the crispness and hardness between pitaya chips with peel added and contrast(P>0.05). And the number of microscopic pores increased and the pore size decreased. After adding peel， the antioxidant ability of pitaya chips was increased by 18.43%-74.17%. The total phenol of mango chips was increased by 0.01-0.25 times. Sensory evaluation showed that there was no significant difference in the comprehensive quality of the two kinds of restructured chips with peel added. In summary， the process of restructured chips with peel can significantly increase the resource utilization of mango and pitaya while maintaining the core sensory quality and improving nutritional indicators.