The present invention discloses formulations for fried nut-based snack chips that have a hearty, crunchy, blistered texture. Ingredient formula ranges and processing steps are disclosed that provide improved dough sheet integrity during processing, and improved flavor, texture, appearance and structural integrity of the fried snack chip. The dry ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are toasted and fried to produce nut-based snack chips.