Abstract: A snack dough that can be sheeted, shaped, and fried to produce a snack product having an expanded texture, decreased external foaminess, and a lighter eating quality. In one embodiment, the dough comprises: (a) from about 0.1% to about 4% added potato fiber; (b) from about 35% to about 85% starch-based material; and (c) from about 10% to about 50% added water. In another embodiment, the dough comprises: (a) from about 0.1% to about 30% added potato fiber, wherein said added potato fiber comprises from about 30% to about 80% starch; (b) from about 35% to about 85% starch-based material; and (c) from about 10% to about 50% added water. The dough can be formed into snack pieces and cooked to form a snack product, preferably fabricated chips. Preferably, the added potato fiber comprises from about 2% to about 13% protein. The preferred starch-based material comprises from about 25% to about 100% potato flakes. Preferably, the fabricated chip is cooked by frying in oil.