Abstract: With chili, flour and seaweed as the main raw materials, the seaweed-flavored chili crisp was prepared by de-spicy, mixing, filling, ripening and so on. Optimization of processing technology was carried out through de-spicy and formulation experiments. The results showed that the optimum technology for de-spicy were as follows: soaking time 150 min, ratio of material to liquid 1∶20（g/mL）, and volume ratio of de-spicy liquid 4 ∶6（15% sodium carbonate ∶30% ethanol）. The best formula for core material of seaweed chili crisp were:flour 5 g, glutinous rice flour 7 g, seaweed 0.5 g, and baking powder 0.2 g. The prepared chili crisp had bright red color and luster, medium spicy taste, obvious seaweed flavor, and crisp and delicious mouth feel.