This invention relates to a method for preparing, preferably flavoured, roasted snack products, comprising the steps of roasting an edible core at a first temperature, applying at least one layer of a coating composition comprising one or more seasoning agents and/or visual agents, maintaining the roasted edible core at a second temperature, which is lower than the first temperature, and the then letting the roasted edible core products cool and dry at room temperature. The method of the invention produced snack food products which have enhanced taste, greater appearance, improved texture, increased resistance to moisture and increased shelf life compared to snack food products obtainable by traditional methods.
