Abstract: A deep-fat fried expanded snack product is made from a moist dough according to a technique which prevents undue distortion of the snack during frying. The dough can include cooked potato solids, masa, and/or one or more cereal flours, with a moisture content of about 35% to 60% at the time of frying. An amount of ungelatinized starch can be present in the dough when fried. In one embodiment, the dough is extruded as a pair of separate long, thin strands which are formed into a composite dough piece by adhering the strands by surface contact along the long dimension of the strands. The two adherent strands can be straight solid dough pieces in side-by-side contact, or the strands can be twisted together to form a braid. In another embodiment, a sheeted dough piece can be slit lengthwise along its center and partially through the depth of the dough piece to form the equivalent of a pair of adhering strands.