Process for producing a snack food product comprising, a) providing a plurality of cut or shaped food pieces； b) exposing the food pieces to a solution comprising one or more enzymes selected from the group consisting of amylase, cellulase, invertase, pectinase and amyloglucosidase to coat the surface thereof； c) after step b), bleach the plurality of food pieces to inactivate any enzyme on the surface of the food pieces and / or to inactivate any enzyme added in stage b), in which the food pieces have a initial humidity level after the bleaching stage； and d) heating a bulk quantity of the bleached food pieces in one or more ovens or dryers at a first temperature of 135-191 ° C for a first time period of 0.5-40 minutes, to reduce the initial moisture level up to an intermediate level； and e) heating a bulk quantity of the food pieces with intermediate humidity in said one or more ovens or dryers at a second lower temperature within the range of 71.1-163 ° C for a second period of 4-12 minutes, in which at least one of the stages (d) or (e) comprises fluidizing the food pieces in air, and in which the stages (d) and (e) are carried out in the absence of oil frying to reduce the initial humidity level up to a final humidity level of 0.5 to 10% by weight to produce the snack food product.Procedimiento de producción de un producto alimenticio de aperitivo que comprende, a) proporcionar una pluralidad de trozos de alimento cortados o conformados； b) exponer los trozos de alimento a una disolución que comprende una o más enzimas seleccionadas de entre el grupo que consiste en amilasa, celulasa, invertasa, pectinasa y amiloglucosidasa para revestir la superficie de los mismos； c) tras la etapa b), blanquear la pluralidad de trozos de alimento para inactivar cualquier enzima sobre la superficie de los trozos de alimento y/o para inactivar cualquier enzima añadida en la etapa b), en el que los trozos de alimento presentan un nivel de humedad inicial tras la etapa de blanque
