A snack product comprises a potato crisp having an exterior surface defining within it a matrix, there being at least one flavouring component distributed within the matrix, the potato crisp having a moisture content of not more than 2.5 weight percent. In one illustrative process for making the snack product, a raw potato is cut to obtain potato pieces, the potato pieces are contacted with a water-based flavouring blend to obtain flavour-containing pieces, and flavour-containing pieces are cooked such that their moisture content is reduced to 2.5% by weight or less.
