In this study, cheese chips were produced from block type melting cheese by applying microwave drying. Four groups of cheese chips were obtained by producing the chips doughs at 360 and 600 W microwave power for 120 and 240 seconds in a microwave oven. Some physicochemical, color, texture, microbiological and sensory analyses were applied to cheese chips. The mean dry matter values of cheese chips samples were determined between 92.77-97.24%. The dry matter, salt and ash contents of chips increased as the drying time or applied microwave power increased, and the water activity values decreased. By color analysis, it was determined that the samples dried in 360 W-120 s conditions were brighter and more yellow. The yellow color and brightness values of chips decreased as the microwave power and drying time increased. The mean hardness values were in the range of 384.66-520.92 g. The overall acceptability value of chips produced in a 360 W-240 s condition was at the highest level, followed by chips produced at 600 W-120 s.