To produce a starch-containing food capable of simply producing without carrying out puffing due to baking, etc., and having tasty and crispy texture free from scorched order by mixing alphatized starch with polysaccharides and water, forming the mixture and controlling the formed material to a prescribed water content.

Starch containing ≥80% alphatized amylopectin is mixed with polysaccharide such as xanthan gum and water and the mixture is formed and the formed material is controlled to 8-14% water content to provide the objective starch-containing food having 2-10mm plate thickness. Furthermore, the starch-containing food is preferably subjected to puffing by irradiation with microwave.