A cooked, sheeted snack food product includes a wheat flour comprising waxy wheat flour. A process for manufacture of a cooked snack food product, comprises preparing a dough including a wheat flour comprising a waxy wheat flour forming the dough into a sheet cutting a multiplicity of pieces from the sheet and cooking said pieces to obtain a snack food product having a moisture content of not exceeding 3% by weight based on the total weight of the food product. The snack food product has reduced acrylamide content.
