The invention relates to a method for processing a low-salt dried poultry snack product. The method is characterized by adopting a new technical method which comprises steps of 'cutting and separating poultry, wringing, proportioning, low temperature cutting and mixing, shaping, infrared high temperature baking, intermediate temperature hot air drying, cooling, slitting, packing and outputting finished products', adopting food-grade compounded salt comprising potassium, sodium and calcium to replace traditional sodium salt so as to reduce the content of sodium salt in product and enhance the microelement composition of meat product while preserving original quality of meat product, and introducting the advanced methods such as low-temperature cutting and mixing, infrared high temperature baking and the like to simplify traditional process. The method is applicalbe to the preparation of dried poultry such as chicken, duck, goose and the like, and the low-salt dried poultry snack with easy-chewing property, strong meat flavor, even cutting section, clean appearance and salt content of not greater than 3.5 percent can be obtained while simplifying traditional dried meat preparing process and shorting process period. The method is positively significant for promoting technical development of traditional poultry food industry and meeting the requirement to health-keeping snack foods.