The invention provides a method for preparing a composite recombined leisure crisp by using salt tolerance vegetables and seed oil thereof, which belongs to the fruit and vegetable food processing technical field. According to the invention, fresh salt tolerance vegetables are taken as a main raw material, the preparation method comprises the following steps: selecting the raw material, cleaning, protecting color, blanching, desalinating, composite recombining (crushing, proportioning, mixing), aging, compressing and molding, drying in a combined mode (vacuum microwave drying, negative pressure microwave spouted drying) and packaging. According to the invention, the fresh salt tolerance vegetables are taken as the main raw material, waxy corn starch is used for adhering, based on the increase of color, fragrance and taste of the product, carrot, white sesame, cane sugar are added, and the seed oil obtained by the vegetable is also added, thereby the unique vegetable delicate fragrance of the crisp is obviously increased. The method uses the vacuum microwave drying mode for primary puffing, then uses the negative pressure microwave spouted drying for further uniform puffing, so that the recombined leisure crisp with optimal color, fragrance and taste, good crispness and mouth feel of the product, and low water content is obtained. The invention provides a novel idea for making crisp by using the salt tolerance vegetables.