A method of manufacturing a snack chip, the method comprising the steps of: i. providing a plurality of pellets including at least one potato ingredient, wherein the pellet includes at least 25 wt%, based on the weight of the pellet, of the at least one potato ingredient and wherein the at least one potato ingredient is selected from one or more of a dehydrated potato ingredient, a non-dehydrated potato ingredient or a whole potato ingredient, the pellets being formed by extruding a dough including the at least one potato ingredient at a temperature of not greater than 120 °C; ii. compressing the plurality of pellets in a closed mould in a first pressing step, to form a compressed body; iii. baking the compressed body in the closed mould at a baking temperature of from 180 to 240 °C to form a baked compressed body; iv. at least partially opening the mould to allow the baked compressed body to expand to form an expanded body; and v. in a second subsequent pressing step, compressing the expanded body at the elevated baking temperature in the closed mould to form a snack chip having a moisture content of from 4 to 10 weight % based on the weight of the snack chip; vi. opening the mould, wherein at least a portion of the snack chip expands in thickness to form the final snack chip and releasing steam within the snack chip to cause at least one of blistering and bending of at least one portion of the snack chip; vii. ejecting the snack chip from the mould; and viii. drying the snack chip to a final snack chip moisture content of from 0.5 to less than 4 weight % based on the weight of the snack chip, wherein the drying step viii is carried out at a temperature of not greater than 121 °C. i. providing a plurality of pellets including at least one potato ingredient, wherein the pellet includes at least 25 wt%, based on the weight of the pellet, of the at least one potato ingredient and wherein the at least one potato ingredient is selected from one or more of a dehydrated potato ingredient, a non-dehydrated potato ingredient or a whole potato ingredient, the pellets being formed by extruding a dough including the at least one potato ingredient at a temperature of not greater than 120 °C; ii. compressing the plurality of pellets in a closed mould in a first pressing step, to form a compressed body; iii. baking the compressed body in the closed mould at a baking temperature of from 180 to 240 °C to form a baked compressed body; iv. at least partially opening the mould to allow the baked compressed body to expand to form an expanded body; and v. in a second subsequent pressing step, compressing the expanded body at the elevated baking temperature in the closed mould to form a snack chip having a moisture content of from 4 to 10 weight % based on the weight of the snack chip; vi. opening the mould, wherein at least a portion of the snack chip expands in thickness to form the final snack chip and releasing steam within the snack chip to cause at least one of blistering and bending of at least one portion of the snack chip; vii. ejecting the snack chip from the mould; and viii. drying the snack chip to a final snack chip moisture content of from 0.5 to less than 4 weight % based on the weight of the snack chip, wherein the drying step viii is carried out at a temperature of not greater than 121 °C.