Disclosed is the utility model for a process of making of seaweeds (Kappaphycus alvarezii) chips comprising the steps of: using 100 grams dried seaweed (Kappaphycus alvarezii), washing, soaking for 12 hours, draining, and chopping; boiling in 500 grams water for 8 minutes, then cooling to make a puree; blending puree with 250 grams water, 12 grams each of white pepper and garlic powder, 12 grams flavoring, and 24 grams salt; mixing with 1500 grams flour to form dough; kneading and cutting into 1.5-inch triangles; freezing for 3.5 hours, then frying in hot oil at 98 degrees Celsius for 2.5 minutes; and cooling and dusting with flavored powder. This utility model provides a nutritious snack alternative utilizing locally abundant seaweeds (Kappaphycus alvarezii), offers a simple, costeffective, and scalable method suitable for small-scale food processors and contributes to income for seaweed farmers.