SNACK FOOD CHIPS

A snack food chip 20 comprises a starch matrix 22 composed of at least one gelatinised and expanded starch, and a plurality of particles 24 distributed in the starch matrix. The particles 24 are composed of a starch-containing component comprising corn masa. The chip has opposite major surfaces 28, 30 with blisters 32 thereon, each blister extending outwardly on both major surfaces 28, 30. The snack food chip is preferably a tortilla chip. The starch matrix may include at least one of tapioca and corn starch, and may include at least one further cereal-based starch. The at least one further cereal-based starch may be a cold water swelling starch, preferably a pre-gelatinised cereal flour such as pre-gelatinised corn flour. The particles may comprise 35-75 wt% corn masa based upon the weight of the snack food chip. The starch matrix preferably forms a continuous wall having a thickness of 0.5-1.5mm and without holes or cracks extending therethrough. A method of manufacturing snack food chips 20 is also disclosed, comprising (i) providing a cold water swelling starch, a substantially ungelatinized starch, and corn masa flour, (ii) forming and sheeting a dough, and (iii) cutting and cooking pieces from the dough.