We utilize ultrasound technology to clean non-standard sweet potatoes while reducing the monosaccharide compound in the sweet potatoes. Subsequently, we employ a two-stage non-fried drying process to achieve an oil-free and crispy texture for the sweet potato slices. This technology utilizes secondary sweet potatoes as raw materials, achieving resource sustainability and byproduct value-added benefits. Additionally, non-fried processing technology retains a higher content of functional compounds compared to the conventional crisp production method, and carotenoid content is 16 times higher than regular crisps. What's more important is that the investment cost for this drying processing equipment is lower compared to other fried processing lines, and the subsequent application possibilities will be even broader.