Abstract: In order to broaden the application range of shrimp skin and enrich the types of crackers, the shrimp skin soda crackers were prepared with the shrimp skin as the additives. Based on the single-factor experiment, the formula of shrimp skin soda crackers was optimized by using the response surface methodology. The results showed that the optimum process of shrimp skin soda cracker was as follows: based on the low-gluten flour of 100%, the addition amount of shrimp skin powder was 5.15%, the addition amount of peanut oil 19.93%, the addition amount of yeast powder was 1.51%, the addition amount of baking soda was 0.5%, the baking temperature was 160℃, and the baking time was 15 min. The color, aroma, texture and taste of the shrimp skin soda crackers prepared under this process were all the best, and the sensory score was 83 points, which was close to the predicted value of 82.38 points by the response surface model.