Corn-based snack foods and process of preparation

A starch-based baked snack consisting essentially of masa corn flour and corn flour, said snack being produced by baking a laminated dough having between 3 to 6 laminae, to obtain a crisp, chip-like texture and a thin, partially delaminated, blistered chip-like appearance, said blistering being distributed over the surface of said snack.

A method for producing a corn-based baked snack consisting essentially of admixing gelatinized corn flour and masa corn flour to form a dough, forming the dough into a sheet, forming the sheet into a laminate having a plurality of laminae, reducing the thickness of the laminate, cutting the laminate into pieces, and baking said pieces to obtain a corn-based snack having a crisp, chip-like texture and a thin, partially delaminated, blistered chip-like appearance, said blistering being distributed over the surface of said snack.

A starch-based snack consisting essentially of a blend of masa corn flour and corn flour, and less than about 10% by weight of shortening or fat, said snack being dockered to reduce checking and being produced by baking a laminated dough, having a plurality of laminae, to obtain a crisp, chip-like texture and a thin, partially delaminated, blistered chip-like appearance, said blistering being distributed over the surface of said snack.