The present invention relates to a method of preparing a jujube snack using raw jujubes, in which moisture in jujubes is gradually dried through secondary drying, thereby minimizing degradation of nutrients while enhancing crispy textures. In particular, the method comprises : a selection and washing step of selecting and washing raw jujubes; a step of removing seeds from the washed raw jujubes; a salt water immersion step of immersing, in salt water, the jujubes from which the seeds have been removed; a primary drying step of drying the jujubes, immersed in the salt water, at 58-62° C for six to eight hours; a secondary drying step of drying the jujubes, having undergone the primary drying step, at 45-50° C for 34-38 hours until a moisture content of the flesh of the jujubes is 4-6%; a step of drying the jujubes, having undergone the secondary drying step, with hot air streams at 60-65° C for 30 minutes to one hour to sterilize the same; and a step of cooling the sterilized jujubes at 20-25° C for one to two hours.(S10) Selecting and washing raw jujubes(S20) Removing seeds from the jujubes(S30) Soak in salt water(S40) First drying(S50) Second drying(S60) Sterilization(S70) CoolingCOPYRIGHT KIPO 2019