Abstract: In order to explore the optimal baking process of black tartary buckwheat husk, this paper uses the baking time, temperature and thickness of the plate as factors to determine the optimal conditions through single factor and response surface experimental design, and the content of total flavonoids and total phenols as indicators. The results show that the optimal baking process of black tartary buckwheat hulls is as follows: baking time 12 min, temperature 75 ℃, and thickness of laying plate 1.4 cm. Under this process condition, the actual measured total flavonoids content of black tartary buckwheat hulls is 9.1 mg RE/g, and total phenolic content is 38.9 mg GAE/g, and the content of moisture, ash, crude fat, crude protein are 10.02%, 1.51%, 0.55%, 3.26%, respectively. Compared with the unbaked group, the content of ash and crude fat increases, and the content of moisture and crude protein decreases. Under the process conditions, the highest gallic acid content is 14.10 mg GAE/100g, which increases by 30.4%. Baking temperature above 80 ℃ will reduce the content of phenolic substances in black tartary buckwheat husks. This study provides theoretical and practical basis for the development and utilization of tartary buckwheat by-products.