Introduction: Yacon (Smallanthus sonchifolius) is a promising root due to its important content of fructooligosaccharides (FOS) and others such as phenolic compounds. This root does not contain starch, so its processing is a little-addressed challenge. A fairly common process is convective drying of the slices. This unitary operation is followed by milling to obtain flour, which can be used in different technological applications that may be conditioned by the solubility, a high solubility could be key to include yacon roots in beverages and similar applications. Objective: The present work focuses on the effect of convective drying temperature on a technological property such as solubility of the flour obtained from root slices after drying. Methodology: The evaluated convective drying temperatures were 40, 50 and 60 °C. Then the dried slices were ground with a blender. Samples of 0.5 g of powder were diluted by adding 25 ml of distilled water (25 ºC) under agitation for 5 min. After that, the solution was centrifuged at 4000 rpm for 15 min (2634 g), 10 ml of the supernatant was dried in an oven at 105 ºC. The weight of the dried sediment was calculated as a percentage of the dry matter (d.b.). Results: During the drying process, the Peleg parameter (k) decreased significantly with temperature, while the "n" parameter related to diffusivity increased significantly at 50 and 60 ºC. Finally, solubility was significantly higher when drying was performed at 60 ºC. Conclusion: This study showed that the drying temperature could affect solubility, this relationship could have chemical and technological implications to be taken into account for industrial processing.