Three Dimensional Snack Product

A method of making a snack product comprising:

• a. providing a dry mix that includes from about 15% to about 60% of a starch base ingredient, from about 5% to about 25% of one or more vegetable substrates, wherein the vegetable substrate is from a source other than potato or corn, from about 10% to about 60% of one or more whole grain ingredients, and less than about 5% of additives;
• b. hydrating the dry mix to form a dough containing from 30% to 40% of moisture;
• C. introducing the dough to an extruder and applying a specific mechanical energy to the dough;
• d. extruding the dough through a die slot to form a continuous sheet having a width between about 2 in. and about 24 in. and having a thickness in the range of about 0.2 mm to about 2.0 mm
• e. cutting the sheet to form individual snack sized pieces and/or clusters of individual snack-sized pieces;
• f. dehydrating the individual snack-sized pieces to a moisture content between about 8% to about 15%;
• and
• g. frying the individual snack sized pieces to form the snack product having 10% or more vegetables, exclusive of potato and corn, at least 10% whole grains and a bulk density between about 50 g/L to about 84 g/L.