A method of manufacturing snack food chips 20 comprises (i) forming a dough at a temperature of up to 30°C comprising 5-30% of cold water swelling starch, 10-40% of substantially ungelatinized starch, and 35-75% of corn masa all measured by dry ingredient weight, and 25-35% of water based on the weight of the dough, the dough being formed by mixing the dry ingredients with water for 3-60 seconds, with the cold water swelling starch forming a gel matrix in the dough, (ii) sheeting the dough to a thickness of 0.5-1.5mm, (iii) cutting pieces from the sheet, and (iv) cooking the pieces to form snack food chips. The cold water swelling starch is preferably a pregelatinized cereal flour such as corn flour. The ungelatinized starch is preferably tapioca and or waxy corn cook-up starch, which gelatinizes upon cooking to form a starch matrix 22 with the first starch component having masa particles 24 dispersed in the starch matrix. The snack food chip is preferably a tortilla chip, and preferably exhibits blisters 32 on opposite major surfaces 28, 30.
