A method for making a high protein snack comprises mixing together water, protein and emulsifying salts at 50ºC, heating to 80ºC and adding starch, adding preservative and then dispensing at 80ºC onto a non-stick conveyor. The mixture is rapidly chilled before expanding by heating in a microwave at 80-1100MHz and a power of 10-100kW. A fluid material with a low dielectric constant, such as a vegetable oil, is used to control the level of expansions of the snack. This may be done by coating the snack with oil before microwaving. The starch may be high fibre, high amylase maize starch. The snack is a dried and flat wafer-like product that provides a healthier, low fat alternative to conventional potato crisps. Some embodiments may comprise probiotics. Other products comprise of spores of probiotic microorganisms and nano-sized nutrients dusted onto the exterior of the snack along with the flavourings. A method of affixing phytonutrients, vitamins and essential trace minerals to a snack using an electrostatic discharge is also claimed.
