PURPOSE: To produce the subject SENBEI free from rapidly becoming damp even if exposed to the outside air and capable of maintaining its flavor and crisp chewability peculiar to SENBEI over a relatively long period by using wheat flour and sesame as the raw materials.

CONSTITUTION: With a mixture powder containing a hard flour and a soft flour in a ratio of 5:(5-7), white sesame, black sesame or a mixture thereof and sugar are admixed. A salt-containing seasoning such as soybean jam, soybean source or salt is then dissolved in water and the resultant solution is pouring into the above-mentioned mixture with stirring. The obtained mixture is subsequently kneaded sufficiently until the mixture shows a uniform color and elasticity in case of touching. The kneaded material is then subjected to an action for moisture retention, e.g. wrapped in a wrapping film, kept at a refrigeration temperature for 1-5 days, formed into many sheets of thin plate- shaped material, fried in oil immediately thereafter and then allowed to stand on an oil absorb sheet for ≥3hr.