The present invention provides a method for manufacturing seasoned laver, the method comprising the steps of: 1) toasting dried laver in a toasting tunnel at 50˜200° C. for 2-3 seconds； 2) applying oil to a surface of the laver resulting from step 1), and seasoning the oil-applied laver with salt； 3) further toasting the seasoned laver of step 2) in a toasting tunnel at 200˜400° C. for 5-7 seconds； 4) spraying and applying oil to the surface of the laver resulting from step 3).
