A rice based snack chip product is formed from a sheeted, baked and fried rice dough. The snack chip product comprises from 2% to 3% by weight of particulate seeds and/or grains to prevent blistering, and an amount of from 1% to 2% by weight of sugars to brown the product. The dough may comprise pregelatinised rice flour, brown rice flour and masa corn flour in approximately equal quantities by weight. The seeds or grain may be selected from the group comprising quinoa, poppy seeds, pumpkin seeds and sesame seeds.
