The utility model disdoses the process of producing Seaweed "Guso" (Eucheuma spinusom) Crackling in four flavors comprising the steps of: Cutting "Guso" into 4" long using, a kitchen scissor； washing "Guso" with fresh water and draining； spreading cut "Guso" in a drying tray and sun drying； sprinkling water when the "Guso" is half dried to remove the sea water odor； repeat sprinkling water until the "Guso" is totally bleached； drying the bleached "Guso" until its color tum to white； keeping the dried seaweed in a close container ready for the crackling processing； soaking com grits in water over night； rinsing well and discarding the water； soaking dried Eucheuma spinusom overnight； draining water from soaked dried Guso； chopping Guso and garlic finely to facilitate grinding； mixing chopped Guso and garlic to soaked corn grits； adding the flavoring ingredients distinct for each flavor； grinding simultaneously Guso, garlic and corn grits； adding salt and stirring well to produce homogeneous mixture； transferring about 3-4 Tbsp. of the mixture into a molder； steaming for 2 minutes until the mixture is clear or transparent； cutting steamed mixture into desired sizes and loosening the steamed mixture from the molder； laying down the cut steamed mixture on drying tray and dry under the heat of the sun； deep fat frying； draining thoroughly fried crackling in a colander lined with tissue paper.
