A method for preparing a manufactured snack product, comprising the steps of preparing a dough by mixing 50% to 85% by weight of a dry mixture and 15% to 50% by weight of water added； form a dough sheet； form the dough sheet to a snack piece； and frying the snack piece until it is crispy to form a manufactured snack product, wherein said dried mixture comprises 15% to 100% of a rice flour composition, said rice flour composition consisting of: a) of 20% to 95%, by weight, of a rice flour having a Water Absorption Index (WAI) of 2.6 to 9； and a Peak Viscosity of 4 Rapid Viscosity Units (RVU) at 130 RVU； and b) from 5% to 80%, by weight, of rice starch materials having a WAI below 2.2； a Peak Viscosity of 100 RVU to 900 RVU and a soluble amylose content less than 10%； wherein the rice flour comprises a mixture of long grain rice flour and medium grain rice flour； and wherein the rice flour in the rice flour composition has been gelatinized to a degree of 25% to 100% gelatinization； and where the rice starch materials consist of acetylated rice starch, where the dry mixture has a Water Absorption Index (WAI) of 3 to 7, and where the rice flour composition has a peak viscosity of 135 to 250 Rapid Viscosity Units (RVU), a final viscosity of 140 RVU to 350 RVU and a Water Absorption Index of 2 to 5.Un método para preparar un producto de aperitivo fabricado, que comprende las etapas de preparar una masa mezclando de 50% a 85% en peso de una mezcla seca y 15% a 50% en peso de agua añadida； formar una lámina de masa； formar la lámina de masa hasta una pieza de aperitivo； y freír la pieza de aperitivo hasta que esté crujiente para formar un producto de aperitivo fabricado, en donde dicha mezcla seca comprende de 15% a 100% de una composición de harina de arroz, consistiendo dicha composición de harina de arroz en: a) de 20% a 95%, en peso, de una harina de arroz que tiene un Índice de Absorción de Agua (WAI) de 2,6 a 9； y una Viscosidad Pico de 4 Unidades de Viscosidad Rápida
