Caulerpa macrodisca and C. lentillifera are type of green macroalgae species, generally consumed as fresh salad with high nutritional properties by local communities in Malaysia. The present study aimed to evaluate the potential of using C. macrodisca and C. lentillifera for dried seaweed sheet production. The proximate composition of both species were analysed before being incorporated in the dried seaweed sheet recipe formulation. Organoleptic test was performed to evaluate the potential of this species as the main ingredient. There were 50 panelists selected among students and staffs from Faculty of Food Science and Nutrition within the university. The characteristics that were evaluated for each samples were appearance, aroma, texture, taste, colour, and overall satisfaction. Three formulations incorporating both macroalgae in the dried seaweed sheet recipe were created labelled as sample A (50 % C. lentillifera and 50 % C. macrodisca), sample B (100 % C. lentillifera) and sample C (100% C. macrodisca). The proximate analysis (dry matter) showed C. lentillifera contained 12.47±0.06 % (moisture), 39.18±0.29 % (ash), 1.76±0.09 % (crude lipid), 11.35±0.24 % (crude protein), 23.99±0.95 % (crude fiber), 35.24±0.59 % (carbohydrate); and C. macrodisca 8.99±0.25 % (moisture), 34.14±1.65 % (ash), 0.78±0.09 % (crude lipid), 21.51±0.44 % (crude protein), 19.70±0.82 % (crude fiber), 34.57±2.12 % (carbohydrate). The outcome from the organoleptic test conducted showed that sample A had the highest average of overall satisfaction on the characteristics of texture, taste, and colour. However, sample C had the highest average on appearance characteristic while sample B had the highest average on aroma characteristic. Hence, this study indicated that dried seaweed sheet made using formulation sample A (combination of both species) has high potential to be commercialized as healthy snack.