The present invention is to manufacture walnut crunch snacks having a sweet taste and a crunchy texture, by adding oligosaccharides, which have low calories and abundant dietary fibers to reduce the characteristic bitter taste of walnut while maintaining the advantage of walnut. The manufacturing method of walnut crunch snacks comprises a manufacturing step of washing walnut with the skin removed in boiling water, drying the walnut, frying the walnut in canola oil with herb powder, and, then, drying the fried walnut naturally； a sauce manufacturing step of mixing fructo-oligosaccharide, dried blueberry powder, cinnamon powder, and sodium； a coating step of mixing the materials in a stainless container； a heat-drying step of drying the coated materials with heat； and a step of repeating the previous steps (coating and heat-drying) twice.껍질을 제거한 호두알갱이를 끓는물에 세척, 건조후 카놀라유에 허브가루를 첨가하여 튀겨내어 자연건조하는 제조단계,프락토올리고당,건블루베리가루,시나몬가루,나트륨을 혼합하여 소스 제조단계,상기 재료들을 스덴양푼에 혼합하여 코팅 제조단계코팅된 상기재료를 열건조 제조단계,상기단계들(코팅,열건조)을 2번 반복하는 제조단계를 포함하여 이루어지는 것이다.
