MANUFACTURE OF SNACK FOOD CHIPS

A method of manufacturing snack food chips, the method comprising the steps of: i, providing a first starch-containing component which comprises a cold water swelling starch, a second starch-containing component which comprises substantially ungelatinized starch, and a third starch-containing component which comprises corn masa flour; ii, forming a dough from a mixture of the first, second and third starch-containing components and water, wherein the dough comprises from 35 to 75 wt% corn masa flour, from 10 to 40 wt% of the second starch-containing component, and from 5 to 30 wt% of the firststarch-containing component, each based upon the weight of dry ingredients of the dough, and the dough comprises from 25 to 35 wt% added water, based on the weight of the dough, wherein the dough isformed at a temperature of up to 30 DEG C by mixing dry ingredients of the dough with water for a period of from 3 to 60 seconds and the cold water swelling starch forms a gel matrix in the dough; iii, forming a dough sheet fr