Abstract: Multi-textured snack chips are made by first forming moist starch agglomerates, and then mixing the agglomerates with a dry starch material to make an agglomerate/starch composite containing agglomerates of moist starch and discrete regions of dry starch material. The agglomerate/starch composite is formed into chips and then baked and/or fried. The resulting snack chips have an initial crispness and a continued crunchiness.

Abstract: Starch-based dough suitable for making fried starch-based chip-type snack foods containing non-potato food pieces, preferably vegetable pieces, that retain their physical integrity during vigorous processing and frying conditions and are visible in the finished chip product. Said dough comprises from about 50% to about 75% starch-based component; from about 30% to about 40% water; and from about 0.05% to about 4% coated non-potato food pieces. Said starch-based component is preferably dehydrated potatoes. The coating on said non-potato food pieces is a pregelatinized starch. In the process for making the dough product, pregelatinized starch is coated onto the non-potato food pieces prior to mixing said pieces into the other dough components.