The effect of three different drying methods (hot-air, combined hot-air-microwave, and vacuum-freeze) on the sensorial, textural, nutritional, and other quality characteristics of persimmon chips was compared. The result showed that the freeze-dried chips had the best nutritional and quality features. However, persimmon chips processed by combined hot-air-microwave and freeze-techniques had the same sensory score (85.40 points), which were higher than that of hot-air dried samples (70.51 points). Additionally, persimmon chips dried with aid of hot-air technique had the lowest chewability value and hardly met the panelists’ requirements. These disadvantages could be avoided by using a combined hot-air-microwave drying method with lower power consumption compared with the others. The optimized combining microwave and hot-air drying conditions were as follows: 1 mm thickness of persimmon slice,