A method of manufacturing snack food chips 20 comprises (i) providing a first cold water swelling starch component, a second substantially ungelatinized starch component, and a third starch component which comprises corn masa flour, (ii) forming a dough mixture from the first, second and third components and water, the cold water swelling starch forming a gel matrix in the dough, (iii) sheeting the dough, (iv) cutting pieces from the dough, and (v) cooking the dough pieces to form snack food chips. The cooking step causes the second, ungelatinized starch component to gelatinize, with the snack food chips comprising a starch matrix 22 formed from the first and second starch components with corn masa particles 24 dispersed in the matrix. The first starch component preferably comprises pregelatinized corn flour. The second starch component preferably comprises tapioca and/or waxy corn cook-up starch. The first, second and third components preferably comprise 5-20%, 15-30% and 35-75% respectively by dry weight. The snack food chips are preferably tortilla chips, and exhibit surface blisters 32 extending from both major surface 2, 30. A snack food chip having surface blisters and comprising corn masa distributed in a starch matrix is also claimed.L'invention concerne un procédé de fabrication de chips pour collation, le procédé comprenant les étapes consistant à : i. fournir un premier composant contenant de l'amidon qui comprend un amidon gonflant à l'eau froide, un deuxième composant contenant de l'amidon qui comprend de l'amidon sensiblement non gélatinisé et un troisième composant contenant de l'amidon qui comprend de la farine de purée de maïs ； ii former une pâte à partir d'un mélange des premier, deuxième et troisième composants contenant de l'amidon et de l'eau, l'amidon gonflant à l'eau froide formant une matrice de gel dans la pâte ； iii. former une feuille de pâte à partir de la pâte ； iv. couper une pluralité de morceaux de pâte dans la feuille de pâte ； et v
