Edible sheet is a product inspired from dried seaweed which is practical yet rich in nutritions. Guava (Psidium guajava L.) leaves have many health benefits and contain many active compounds. Chia seeds have been known as high nutrition plant with high content of fat and fiber. The aim of this research is to utilize guava leaves and chia seeds in the making of edible sheet with the addition of hydrocolloids as binder. Optimization of chia seeds’ mucilaginous gel was conducted by hydration process in different water temperature, ratio, and time of soaking. Edible sheet was made with three types of binder (carrageenan, alginate, agar) and three levels of concentration (1%,2%,3%). Each treatment was analysed for physical characteristics (yield, tensile strength, thickness, color) and chemical characteristic (Aw). The results showed that type of binder gave significant result towards color and Aw while concentration of binder affect the tensile strength. Tensile strength of commercial dried seaweed was measured as comparison and agar 2% was chosen. Following this, edible sheets were made with different ratio of guava leaves:hydrated chia seeds (1:20, 2:19, 3:18) to evaluate consumer’s preference. The most preferred edible sheet was made with agar 2% and ratio of 1:20, containing 8.03% water, 15.84% ash, 27.16% fat, 8.34% protein and 48.63% carbohydrate.