In this study, alternative processes, i.e. microwave vacuum (MWVC) drying and combined microwave-hot air (MWHA) drying, were evaluated and compared with hot air (HA) drying with regard to producing un-oily crispy durian chips. Fresh durian chips of the Mon Thong variety with an initial moisture content of 197.7–213.9% dry basis (d.b.) were dried by MWVC to a final moisture content of 3.5% (d.b.) under microwave power of 150, 200 and 250 W and apressure of 10 and 30 kPa. The same microwave powers as for the MWVC process were usedin MWHA drying combined with a drying temperature of 65◦C, air velocity of 0.3 m/s and 80%air recycled, as used in the HA drying. The quality of the dried durian chips was consideredin terms of colour, percentage of shrinkage, texture and microstructure. The energy utiliza-tion of the drying system was evaluated in terms of the specific energy consumption (SEC).The results showed that MWHA drying provided a higher drying rate than MWVC and HAdrying. The drying rate increased with an increase in the microwave power and a decreasein pressure, which led to a shorter drying time. However, the microwave power level hadmore effect on the drying rate than the pressure level. High microwave power also produceddried products with low lightness, shrinkage and hardness values, but more crispy and withlarge pore sizes. Dried durian chips from the combined microwave techniques had hig herlightness and crispness values and more porous structure with larger void area fraction butless shrinkage and hardness than those dried by HA. The combined microwave techniquesgave lower specific energy consumption (SEC) than HA drying, and the SEC decreased withan increase in microwave power. The overall preference of dried durian chips from MWHA was higher than that from MWVC but lower than that of commercial fried durian chips.