Expanded snack food product and manufacture thereof

A method for making a non-fried, non-extruded, expanded snack food product comprising: mixing a plant-based substrate comprising one or more fruits and/or vegetables, an emulsifier and starch, optionally with added water, to form a batter having a moisture content of 65-85wt%; dispensing the batter into individual mould compartments; and dehydrating the batter using a microwave to produce a product having a moisture content of 2-20wt%. Preferably, the plant based substrate is fresh or frozen fruits and/or vegetables. Preferably the plant substrate has been cooked to provide a rough puree. Preferably, the plant-based substrate does not comprise more than 30wt% cereal crop, more than 15wt% wheat, maize, rice, barley, oats, millet, rye, sorghum, spelt, quinoa or buckwheat or more than 15wt% potato. Preferably, the starch is a pregelatinized starch. A non-fried expanded snack food product is also claimed. A batter for making an expanded snack food product comprises 20-95% plant-based substrate, 0.3-2.5 % emulsifier; 8-25% starch (preferably pregelatinized); and optionally, water. Preferably, the product has a rigid matrix defining a cellular structure that has a pore size distribution with a number-average pore size of 300-1100μm.