A method for making a low or reduced carbohydrate dough for making snack
food products with a reduced carbohydrate content. Legumes such as
soybeans are cooked near boiling, drained, and milled. Dry ingredients
such as starch, fiber, and/or protein can be added to lower the dough
moisture content so the dough can be sheeted and cut into pre-forms. The
pre-forms can then be cooked, by frying or baking, and seasoned to make a
low carbohydrate tortilla-like snack food.