Nutrition of fried shrimp chips can improve with sweet potato flour substitution. Weakness the chip are lost of crispy during storage, it can inhibit with sweet potato flour substitution which can bind water content. Object this research are to observe quality of fried shrimps chip during storage which making from shrimps waste and sweet potato flour substitution. The product storage in room temperature. Research design was faktorial complete random sampling with 2 factors: sweet potato flour substitution level (0%,10%, and 20%) and days of storage (14,21, and 28 days). Parameter research are moisture content, ash content dan beta charotene level. Highest of beta charotene level on shrimps chip with sweet potato flour substitution 20% per gram of dough with 2 week storage and so long storage betacarotene level had decrease. Fried shrimp chips can consume until 28 days of storage and betacarotene one level are high.