Method for preparing a, preferably savored, dry roasted snack food product, said method comprises the steps in the following sequence: - roasting an edible core in a first temperature range, in which the first temperature range is in the range of 155 ° C to 160 ° C, and in which the edible core product is roasted for a period of 7 minutes to 40 minutes, preferably 20 minutes, in which the edible core product is in a raw form when used as the starting material, - providing at least one layer of a coating composition comprising heat sensitive seasoning agents or visual agents that are sensitive to high temperature typically used during roasting, which is in the range between 135 ° C and 250 ° C, to the roasted edible core, in the that the temperature of the edible core is still in the first temperature range； - keeping the roasted edible core at a second temperature range that is lower than the first temperature range, in which the second temperature range is in the range of 80 ° C to 115 ° C, preferably in the range of 95 ° C to 100 ° C for a period of 8 minutes to 30 minutes, preferably for a period of 15 minutes to 25 minutes, and - cooling the roasted edible core.Método para preparar un, preferentemente saboreado, producto alimentario de aperitivo tostado seco, dicho método comprende las etapas en la secuencia siguiente: - tostar un núcleo comestible en un primer intervalo de temperatura, en el que el primer intervalo de temperatura está en el intervalo de 155ºC a 160ºC, y en el que el producto de núcleo comestible se tuesta durante un periodo de 7 minutos a 40 minutos, preferentemente 20 minutos, en el que el producto de núcleo comestible está en una forma cruda cuando se usa como material de inicio, - proporcionar al menos una capa de una composición de recubrimiento que comprende agentes sazonadores sensibles el calor o agentes visuales que son sensibles a alta temperatura típicamente usados durante el tostado, que está en el intervalo entre 135ºC y 250ºC, al n
