The present invention relates to a chip preparation method and a chip prepared by the same. The present invention includes: (S1) a step in which one food ingredient is selected from the group consisting of taro, yam, agastache rugosa flower, chive flower, jujube, and ground cherry pepper (S2) a step in which the taro or yam among the food ingredients is cut to a predetermined size, the agastache rugosa flower or chive flower is prepared as it is, and the jujube or ground cherry pepper is cut to a predetermined size with seeds removed (S3) a step in which the prepared food ingredient is soaked in salt water for 10 to 20 minutes and then sieved for moisture removal (S4) a step in which the food ingredient is steamed for three to seven minutes after ground glutinous rice flour is applied thereto (S5) a step in which the food ingredient is dried for five to seven hours at 50 to 70 degrees Celsius in a wicker tray and (S6) a step in which the dried food ingredient is ripened for one day to seven days at two degrees Celsius below zero to 18 degrees Celsius below zero. The chip prepared by the method according to the present invention can maintain its crispy texture even without being fried as the other chips are fried because the ripening is performed at the temperature below zero and the unsoaked and ground glutinous rice flour is used instead of glutinous rice flour. Accordingly, the chip can cater to consumers, and can maintain its taste and texture even in the case of storage for one year or more. In addition, the chip according to the present invention contains no oil element, and thus is expected to be utilized as a snack or healthful food not resulting in obesity or adult diseases.COPYRIGHT KIPO 2016본 발명은 부각의 제조방법 및 이에 따라 제조된 부각에 관한 것으로, (S1) 토란, 마, 방아꽃송이, 부추꽃송이, 대추 및 꽈리고추로 이루어진 군으로부터 어느 하나의 식재료를 선별하는 단계 (S2) 상기 식재료 중 토란 또는 마는 일정 크기로 절단하고, 방아꽃송이 또는 부추꽃송이는 있는 그대로 준비하고, 대추 또는 꽈리고추는 씨를 제거하고 일정 크기로 절단하여 준비하는 단계 (S3) 상기 준비된 식재료를 소금물에 10 내지 20분 동안 담가둔 다음 체로 건져 물기를 제거하는 단
