Innovation in food development by exploring ingredients and product combinations that remain largely untapped yet possess strong potential for consumer acceptance, nutritional value, and marketability.This study explores the development and nutritional evaluation of dehydrated dumplings incorporating sea grapes seaweed (Caulerpa lentillifera), sweet purple potato (Ipomoea batatas L.), blue ternate (Clitoria ternatea), and Indian oil sardines (Sardinella longiceps). The research aims to formulate a nutritious, visually appealing, and sustainable snack by blending traditional ingredients with innovative techniques. Three formulations were tested, varying the proportions of key ingredients to assess their effects on protein, carbohydrate, and fat content. Results showed that the formulation containing 25% all-purpose flour, 50% sweet purple potato, 25% blue ternate, 25% Indian oil sardines, and 75% sea grapes seaweed yielded the lowest carbohydrate and fat levels, making it the most suitable choice for health-conscious consumers. Nutrient analysis revealed no significant differences in protein, carbohydrate, or fat content among the formulations, suggesting that ingredient proportions can be adjusted for taste or texture without compromising nutritional value. The inclusion of sweet purple potato and blue ternate enhanced the dumplings’ color and sensory appeal. At the same time, sea grapes seaweed contributed to a low-fat profile, supporting the product’s marketability as a healthy snack. The study underscores the potential of dehydrated dumplings with seaweed as a functional food, promoting both culinary innovation and sustainable practices. Further research is recommended on shelf life, microbial safety, and wider product promotion to enhance consumer acceptance and commercial viability. Overall, this work contributes to the diversification of food products by utilizing locally sourced, nutrient-rich ingredients that bridge traditional and modern dietary preferences.