Improved soy protein crisps, containing at least 70% by weight of at least one hydrolyzed soy protein, wherein the crisp has a total protein content of at least 70% and a maximum moisture content of 7%, are disclosed. High protein crisps with superior functionality have been produced using one or more of partially hydrolyzed soy proteins having a degree of hydrolysis of 30 or more as determined by the TNBS method.
