The invention provides a plurality of fried snack pieces having no more than about seven net carbohydrates per serving. Key ingredients to the snack pieces are potato flakes, full fat soy, one or more types of emulsifier, and one or more types of a non-digestible carbohydrate. A key optional ingredient to the fried snack pieces is gluten.


< Flour treatment method

< Method for conducting a cooking process using a cooking process sensor

> Batter coating for food pieces

> Protein-containing dairy product

~ 00232