The invention relates to a preparation method of low oil suction crumbs, which comprises the following steps: weighing up quantitative wheatmeal, charging 1-25% by weight of dietary fiber, 1-10% by weight of modified starch, 0.02- 0.2% by weight of emulsifying agent, 55-70% by weight of water and 5-10% by weight of auxiliaries by weights, charging vegetable shortening with 1-2% by weight of wheatmeal after stirring up and kneading, fermenting, cutting, rolling, filling in molds, rising, baking, cooling and grinding into corresponding specifications. The dietary fiber preferentially selects soybean dietary fiber powder or konjak flavor powder or corn dietary fiber powder, the modified starch preferentially selects cereal or beans or yams or Tania pregelatinization modified starch, and the emulsifying agent preferentially selects cane sugar ester or monoglyceride or diacetyl dihydroxysuccinic acid single (double) glyceride or sodium stearyl lactate. The crumbs of the invention are low in oil suction and crisp in mouthfeel after frying. The preparation method of the invention is simple to use, scientific in raw material matches and rational in nutrition, and is applicable to industrialization production.