## 1 Introduction  
Processed layer is the best export item for South Korea seafood, with exports reaching $ 580 million in 2019 (MOF, 2020). Until recently, the overseas export of layer processed foods was mainly focused on seasoned layer [1]. However, as layer snack products continue to be developed, the trend is diversifying. Among the layer-based snack products, the most representative is _kim bugak_ (laver snack), a traditional Korean food [2]. However, these _kim bugak_ products are associated with problems such as rancidity, quality degradation, etc., during distribution due to the excessive fat caused by oil frying [3]. Laver (_Porphyna yezoensis_), a type of red algae, is mainly cultivated in the southwestern coast of South Korea, including Wando, Joellanam-do, and Jeju Island [4]. Dried laver contains more than 30% protein and less than 1% fat. Among the fat, the relative content of unsaturated fatty acids is more than three-times higher than that of saturated fatty acids, and the content of polyunsaturated fatty acids is more than 60%. Therefore, dried laver is highly valued as a health food [5]. In addition, laver is an alkaline food with relatively high levels of minerals such as calcium, potassium, iron, and iodine. Therefore, it was reported that Koreans who frequently consume laver have a much lower incidence of iodine deficiency than Westerners [6]. In particular, porphyrin, a water-soluble acidic polysaccharide found in laver, has been shown to promote bowel movement, reduce the time that harmful substances remain in the intestines, and increase stool output, thereby reducing the incidence of colorectal cancer [5]. In addition, it inhibits the rise of cholesterol and blood sugar, which are the causes of atherosclerosis, and has been shown to have excellent antioxidant activity [7]. Snacks and other processed laver products that have been sold on the market are oil fried at high temperatures during processing. This can lead to the formation of oxidized substances in the frying oil, which can negatively affect the taste and flavor of the product, leading to a decrease in overall quality [8]. In addition, the oxidation of the oil can shorten the shelf life of the product [3]. Moreover, the consumption frequency of oil fried and fast foods with high fat content has increased due to the influence of Westernized dietary habits. This is recognized as one of the factors causing obesity and chronic diseases, and recently, the preference for low-fat products is increasing [3]. In addition, most of these products are made with wheat flour as the main ingredient. As a result, from the perspective of modern dietary habits that pursue diet and health, consumers who prefer gluten-free products are increasing, along with the tendency to reduce the intake of gluten, which is derived from wheat flour and causes allergies [9]. Air-frying technology is a cooking method that uses the principle of heating food by circulating hot air (maximum 200 \({}^{\circ}\)C) generated by heating elements inside the appliance with an internal fan [10]. This air-frying technology can produce crispy fried dishes without deep-oil frying, as the moisture evaporates quickly. At the same time, the oil inside the cooked food is also externally released and removed [10]. Products developed using this air-frying technology have been reported including plant-based products, such as dried lotus root chips [11], sweet potato snacks [12], banana chips [13], and falafel made from beans [14], as well as animal-based products, such as fish snacks [15], surimi products [16], and tilapia skin snacks [17]. The common points of these studies are that they have a lower fat content than traditional deep-oil frying methods, are primarily aimed at health, and most of them have identified the optimum processing conditions using response surface methodology. On the other hand, reaction flavor technology is a type of Maillard reaction in which the sugar-amino reaction of precursor materials, such as amino acids and monosaccharides, is processed by heat treatment.