A method for manufacturing a snack food comprises the steps of preparing a paste of a ground or pulverized vegetable and/or fruit, the paste having a moisture content ranging from 50 to 85% by weight and a saccharide content ranging from 5 to 35% by weight, and then drying the paste to give a snack food having a moisture content ranging from 1 to 6% by weight and a bulk density ranging from 0.3 to 0.8 g/ml. The method can provide snack foods exhibiting palatability which has never been attained, mainly comprising vegetables and/or fruits, having a moisture content ranging from 1 to 6% and a bulk density ranging from 0.3 to 0.8 g/ml. The snack foods manufactured according to this method can be used as health confectionery after independently packaging or incorporating into a container.