A crispy and puffy snack food, such as a chip, and method of making the same is disclosed. The method includes mixing potato flour with oil and water and cooking the mixture； adding more water and extruding the cooked mixture； rolling the extruded mixture to a sheet； cutting the sheet into shapes； drying the shapes； puffing the shapes； and optionally coating the puffed shapes with oil, salt, and/or seasonings. The shapes may be round or polygonal with a diameter or sides about 1.3 to about 5 cm in length and have a bulk density of about 60 to about 120 g/L and an undulating surface due to trapped air pockets. The snack food can include other vegetable ingredients and flavorings.
