The present invention relates to a manufacturing method of a scorched rice snack, which achieves the effect almost equal to scorched rice obtained by cooking rice in a cauldron in terms of taste, flavor and color. The manufacturing method of a scorched rice snack comprises a step of washing rice too hard to remove the nutrients of rice embryo bud； a step of soaking the rice until the rice turns ivory white； a step of putting the rice soaked to ivory white into a pressure rice cooker； a step of cooking rice by adding water with a proper salinity； a step of discharging the pressure when the rice is cooked； a step of supplying friction with air by mixing rice up and down with a rice paddle； a step of coating caroteno premium oil on the surface of a metal plate frame； a step of taking the rice out of the pressure rice cooker and spreading the rice on the metal plate frame at a predetermined thickness by using hands or a rice paddle so as to have the caroteno premium oil penetrated thereinto； a step of heating the metal plate frame at a high temperature by using a stove for a predetermined time； a step of transferring the heated scorched rice to a mesh tray while it is maintained horizontal； a step of drying the scorched rice in the tray with solar heat and natural wind for a predetermined time； a step of cutting the dried scorched rice into a predetermined size with hands； a step of dipping the scorched rice into a container having carteno premium oil and frying to be puffed； and a step of taking out the fried scorched rice with a cooking utensil, leaving for 5-10 minutes to remove oil, and naturally drying for 2-3 hours.본 발명은 맛, 향기 및 색깔에 있어서 가마솥에서 밥을 한 후 얻어진 누룽지와 거의 동등한 효과를 얻을 수 있게 하는 누룽지 스낵 제조방법에 관한 것으로, 쌀눈의 영양분이 파괴되지 않을 정도로 쌀을 씻어 헹구는 단계； 상기 쌀이 유백색이 띄도록 불리는 단계； 유백색으로 불려진 상기 쌀을 압력밥솥에 넣는 단계； 염분농도가 맞춰진 물을 넣어서 밥을 짓는 단계； 밥짓기가 종료되면 압력을 배출시키는 단계； 주걱을 이용하여 위아래로 뒤섞어 밥을 믹싱함으로써 공기와의 마찰이 이루어지게 하는 단계； 금속판틀의 표면을 카로티노 프리미엄 오일로 덧칠하는 단계； 상기 밥을 압력밥솥에서 떠낸 다음 손 또는 주걱을 이용하여 상기 금속판틀 위에 소정의
