The present invention relates to a method for manufacturing pepper fries and pepper fries manufactured by the same. More specifically, the pepper fries are manufactured by: steaming peppers on which a premix for pepper fries including safflower, rice bran, and Fomes fomentarius as active ingredients is applied; drying and frying the peppers; and boiling down the peppers in sugar syrup. The pepper fries have cryspy texture when compared to other pepper fries made by using a wheat flour premix. Oil of the pepper fries does not exude and thus does not become rancid. The pepper fries has savory flavor. Therefore, preference of the pepper fries as snack for children or adults is high.
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