A snack chip comprising from about 15% to about 60% of vegetable material； from about 40% to about 65% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof； from about 0.1% to about 3.0% water； and from about 1% to about 20% of optional ingredients. At least about 40% of the starch material is pre-gelatinized. The snack chip can be made by combining the vegetable material and dry ingredients with water to form a dough which is then sheeted, dried without the use of a heated extruder to form a half product, which is cooked to form the snack chip.
