Marine algae also called as "Sea vegetables" have been used for centuries in the preparation of salads, soups and also in the preparation of low-calorie foods. Recently, an increasing demand for functional food ingredients or nutraceuticals in the food sector because of their beneficial health effects. Marine algae are reported to possess several bioactive compounds such as carotenoids, sterols, polyphenols and lipids with both human nutritional and medicinal/pharmaceutical value. However, utilization of these functional renewable resources in Indian food and confectionary preparations is very limited. Sargassum sp. belongs to brown algae contains a specific carotenoid, fucoxanthin which is reported to show anti-inflammatory, anti-obese and anti-cancer properties. Thus, the present study aimed to develop an extruded snack product using marine alga (Sargassum swatzii) powder as a functional ingredient in the formulation. The product was prepared with marine algal powder (5, 10 and 15 % (wt/wt) of total ingredients), along with corn flour, rice flour, green chili powder and mango powder. After extrusion, the products were subjected to sensory and nutritional quality analysis. The results showed that the products made with 5 and 10 % algal powder were more likely preferred by the sensory panelist compared to 15 %. The biochemical composition of the product had ranged from, protein 5.2 to 8.7 % and fat 0.57 to 1.5 %. Further, higher content of phenolics and flavonoids in marine alga incorporated (10 %) product provides value to the product as functional food product.