Abstract: The present invention provides a process for preparing snacks and snacks prepared thereby, characterized by introducing one or more amino acids selected from the group consisting of glycine, lysine and cystein into raw materials in preparing a wheat-based snack or a potato snack by a conventional process. According to the present invention, snacks may be provided that have much lower acrylamide levels to secure reliability and safety for consumers, while still maintaining such properties as taste, color and texture.