The invention discloses a ginseng slice processing method capable of effectively increasing ginsenoside contents. The method includes: steaming, to be more specific, rising the temperature of ginseng slices to 20-90 DEG C at a temperature rising range of 1-10 DEG C/minute, and keeping constant temperature for 0-5 hours under 0.1-10MPa; rising the temperature to 98-100 DEG C, keeping constant temperature for 1-2 hours under 0.01-10MPa, and stopping steaming for 10-15 minutes; releasing steam for the first time for 20-30 minutes, and decreasing the temperature to 80-85 DEG C; releasing steam for the second time for 10-20 minutes, and decreasing the temperature to 50-55 DEG C; cooling the ginseng slices under room temperature. The ginseng slice processing method has the advantages that the method is simple in process flow and capable of saving manpower and energy, secondary softening is not needed, nutritious constituent loss is low, ginsenoside contents are high, and the processed ginseng slices are good in color, smell and appearance and suitable for being taken by brewing, short in brewing time, and high in ginsenoside utilization rate.