Abstract: A method of manufacturing a high protein snack food including the steps of inoculating whey, such as derived from cheese making, with yeast, incubating the mixture with aeration until substantially all the whey lactose is utilized by the yeast, heating the culture to precipitate the whey protein, separating the whey protein and yeast cells to provide a paste-like material, mixing the whey protein and yeast cell paste with a filler composed of potato flakes or corn starch or a mixture of the two, plus either baking powder or baking soda (to reduce acidity), plus salt, and egg whites, into a dough, extruding the dough to provide snack-like pieces, frying the pieces in a deep fat fryer, and then cooking the fried pieces in a microwave oven.