Potato snacks and method of preparation

A process of producing a shaped snack product which comprises preparing a finely divided solid mixture of baking powder and dehydrated potato, said dehydrated potato containing a minor proportion by weight of fatty acid glyceride consisting essentially of mono- and diglycerides of fatty acids, said mixture optionally including a minor amount of a seasoning agent which does not destroy puffing, adding sufficient water to form an extrudable dough mixture, forming said dough mixture into a flat sheet, cuttng pieces of predetermined size and shape from said sheet and baking said pieces, the composition of the dehydrated potato, the kind and proportion of the baking powder, the thickness of said pieces and the temperature and time of baking being controlled to produce a shaped, hollow potato product in which the sides are entirely enclosed, with the top and bottom being formed from the top and bottom of said cut pieces, and a cross section of said top and bottom being approximately one-half of the thickness of said cut pieces.