The present invention relates to a method for manufacturing laver snack chips, the method comprising the following steps: a preparation step of preparing raw laver which is one of gimbap laver, green laver, or roasted laver, a middle sheet which is a food material popping up during frying and manufactured by mixing 5 to 95 parts by weight of rice flour with respect to 100 parts by weight of tapioca starch, and glutinous rice glue, and coating the glutinous rice glue on both upper and lower surfaces of the middle sheet a laver attachment step of attaching the raw laver on the both upper and lower surfaces of the middle sheet where the glutinous rice glue is coated in the preparation step to make a half-finished product a pressing step of pressing the half-finished product acquired in the laver attachment step to uniformly distribute the glutinous rice glue, which is interposed between the raw laver and the middle sheet, between the raw laver and the middle sheet a chip forming step of cutting a pressed product acquired in the pressing step into multiple pieces a drying step of drying the chips acquired in the chip forming step and a frying step of frying the chips dried in the drying step to make the glutinous rice glue interposed between the raw laver and the middle sheet, and the middle sheet popped up. Accordingly, since a shape of the laver snack chips is prevented from being crushed and the laver snack chips are uniformly formed, the laver snack chips having soft and crispy texture can be manufactured while mass production is realized.COPYRIGHT KIPO 2016본 발명은 김부각의 제조방법에 관한 것으로, 김밥김, 파래김, 재래김, 또는 야끼김 중의 어느 하나인 원료김과, 튀길 때 팝핑이 일어나는 식자재로서, 타피오카 전분의 함량 100 중량부에 대하여 쌀가루의 함량 5 내지 95 중량부가 혼합되어 제조되는 중간 시트와, 찹쌀풀을 마련하고, 중간 시트의 위아래 양면에 찹쌀풀을 도포하는 준비단계 상기 준비단계에서 상기 찹쌀풀이 도포된 상기 중간 시트의 위아래 양면에 원료김을 부착하여 반제품을 만드는 김부착단계 상기 김부착단계에서 얻어진 반제품을 압착하여 원료김과 중간 시트 사이에 개재된 찹쌀풀이 원료김과 중간 시트 사이에 고르게 분포되도록 하는 압착단계 상기 압착단계에서 얻어진 압착품을 다수의 조각으로 절단 형성하는 칩 형성단계 상기 칩 형성단계에서 얻어진 칩을 건조하는 건조단계 및 상기 건조단
