The invention relates to fermented soybean puffed leisure food which comprises the following raw materials in percentage by weight: 96-98% of wet fermented soybeans, 1.5-2.5% of chili powder, 0.2-0.5% of ginger powder, 0.1-0.5% of pepper powder and 0.2-0.5% of flavor agent, wherein fineness of the chili powder, the ginger powder and the pepper powder is 80-100 meshes; the fermented soybean puffed leisure food is prepared by the following steps: adding the chili powder, the ginger powder, the pepper powder and the flavor agent to the wet fermented soybeans and stirring to be uniform, implementing samming treatment, and puffing in a variable temperature differential pressure airflow puffing tank. The leisure food disclosed by the invention, by converting the fermented soybeans from a high-salinity conventional seasoning for cooking foods into the puffed leisure food, enriches eating methods of fermented soybean products and improves additional values of the foods.