This study examined the effect of different drying methods on the shelf life of amaranthus leaves. Amaranthus leaves were subjected to pretreatments like blanching and chemical treatments then dried using sun drying, cabinet drying, and vacuum drying. Vacuum drying at 60°C and 680mm Hg resulted in leaves with the lowest moisture content around 4% in the shortest time of 120 minutes. Leaves dried using this method had better color, texture, and overall quality after 30 and 60 days compared to other methods. Packaging the vacuum dried leaves in polypropylene, polyethylene, and shrink packaging helped maintain quality and minimized physiological loss over 60 days of storage. Overall, vacuum drying followed by packaging was found to