Roselle calyces are extremely perishable, making the process of drying them without sacrificing quality quite difficult. Similarly, there are various commercial drying procedures available, each with its own set of benefits and drawbacks in terms of nutrition and qualities in the final product.  The purpose of this research was to study the effect of using different drying methods such as sun, shade and microwave with powers (200, 400, 600 and 800 W) and drying times (6, 8, 10 and 12 min.) on specific energy consumption, moisture content, vitamin C, total phenols, anthocyanin, acidity and antioxidant activity for dried roselle calyces. The results showed that the minimum value of specific energy consumed at 200 W and 6 min was 5.09 MJ/kg and 5.08 MJ/kg for the first and second seasons, respectively. Microwave drying at 400 W with 12 min and 600 W with 10 min recorded the highest values of total phenols, acidity, anthocyanin and antioxidant activity compared with sun and shade drying, while vitamin C recorded the highest value at 200 W with 6 min. In addition, the results showed that roselle dried at 200 W had a damp appearance, while roselle dried at 800 W became severely distorted and very brittle. The results demonstrated that using microwave for drying roselle calyces preserves their quality.