PURPOSE: To provide the subject snack food having an up-to-date appearance and crisp texture by mixing wheat flour with water, converting the flour starch into the α-form, then subjecting to forming, heating and swelling processes.

CONSTITUTION: At least one of starting substances selected from wheat flour, corn flour and potato starch is mixed with water and converted into the α-form, then rolled into a sheet preferably of 1.0 to 3.0mm thickness. The sheet is punched to prepare small pieces, which are dried, heated and swollen to give the objective snack food.