The present invention relates to a method for producing a seasoned laver. The method for producing the seasoned laver according to the present invention includes: a dried laver producing step (S100) of producing a dried laver by using a raw seaweed a dehydrating step (S200) of removing moisture existing in the dried laver to produce a dehydrated laver a first roasting step (S300) of roasting by applying heat to the dehydrated laver to produce a roasted laver an oil applying step (S400) of applying oil to the roasted laver a seasoning and dehydrated flake adding step (S500) of seasoning by adding additives containing salt and dehydrated flake containing dehydrated anchovies, dehydrated shrimps, and dehydrated vegetables to the oil applied roasted laver and mixing together a second roasting step (S600) of roasting by applying heat to the seasoned and roasted laver to produce a seasoned laver and a cutting and packaging step (S700) of cutting the seasoned laver at a predetermined unit and then packaging the seasoned laver for commercialization. Through the above-described processes, as the seasoned laver is produced by applying the oil to the dehydrated laver, seasoning by adding the additives containing salt and the dehydrated flake containing the dehydrated anchovies, the dehydrated shrimps, and the dehydrated vegetables thereto, and then roasting the dehydrated laver at a temperature equal to or less than a smoke point, an unpleasant smell and a toxic ingredient generated by denaturalization of the oil at a high temperature can be prevented, unique smell and flavor of the seasoned laver can be felt, taste and nutrition of the dehydrated flake such as the dehydrated anchovies, the dehydrated shrimps, and the dehydrated vegetables can be enhanced, and thus health oriented consumer preferences can be satisfied by minimizing destruction of nutrients.본 발명은 조미 김의 제조방법에 관한 것이다.본 발명에 따른 조미 김의 제조방법은 김 원초를 이용하여 마른 김을 제조하는 마른 김 제조 단계(S100) 상기 마른 김 내부에 존재하는 수분을 제거하여 건조 김을 제조하는
