Frito-lay North America, Inc.

Michael Adams

Vamshidhar Puppala

Adam Broski

Chad Woelfle

Timothy Allen Johnson

Alyssa Champion

Sathya Kalambur

David VanVlierbergen

An organoleptically pleasing snack food chip that contains a low amount of carbohydrates, a good source of protein, and delivers a crunchy texture includes from about 15% to about 35% of almond flour; from about 20% to about 40% of a source of protein; from about 1% to about 5% of a starch; from about 0.1% to about 2% of a leavening agent; from about 20% to about 55% of oil; and has a moisture content between about 0.1% and about 3%. The almond flour may include a mixture of different types of almond flour. The source of protein may include one or more of one or more milk proteins, one or more plant proteins, and one or more seed proteins.

Snack food chip

Snack food product

Growing community of inventors

Plano, TX, United States of America

Michael Adams