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• C. crispus was treated by novel microwave hydrodiffusion and gravity (MHG) method. • Conventional oven-drying and freeze-drying were tested for comparative purposes. • Drying kinetics, modelling, procedure cost and environmental impact were evaluated. • Physicochemical features and bioactive attributes of samples were characterized. • MHG dried system simultaneously allowed recover bioactive macroalgae compounds. Dehydration of the edible seaweed Chondrus crispus was performed by freeze-drying, conventional oven-drying and emerging microwave hydrodiffusion and gravity (MHG). In this work, the drying kinetics and modelling, estimating specific energy consumption and environmental impact of distinct processes were tested. Color and microstructural features of the dried macroalgae were also evaluated, as well as their nutritive characterization, chemical profile and bioactive potential (antioxidant and antimicrobial activities). Moreover, collected liquid phases from both the defrosted and MHG treated samples were also characterized. All methodologies provided solid phases with an adequate final moisture content. MHG significantly reduced the needed time, specific energy consumption and environmental impact, providing C. crispus with intermediate color and histological structure characteristics. Overall, this trend was also defined to tested chemical parameters and bioactivities. MHG provided aqueous extracts with potential bioactive compounds from this red alga, increasing the efficiency of this drying method. [ABSTRACT FROM AUTHOR]