The objective of the research study was to determine the effect of substituting a portion of corn grits being produced for flour made from unconventional raw materials such as amaranth seeds (AF), Jerusalem artichoke tubers (JAF), and pumpkin flesh (PF), and to study the effect of extrusion temperature on the sensory quality and physical features of the snacks produced. The amount of flours or their mixtures added to corn grits was 10 – 20 %, and the process of extrusion was carried out at temperatures ranging as follows [ºC]: 140/150/160C, and 150/160/170. The addition of 10 ÷ 15 % of AF and JAF as well as of their mixtures had a positive effect on the texture of crisps and caused the fragility and refinement of them to increase. Also, it impacted the structure of crisps and increased their uniformity and porosity; the sensory analysis confirmed this report. Along with the increasing amount of raw materials added, the density of crisps increased; however, when the extrusion process was carried out at a temperature of 160 ºC, the extent of the increase in the density was lower: from 0.078 do 0.240 g·cm^-3. Incorporating the supplementary raw materials into the corn-based snacks caused the colour of the products to become brighter (L < 74), particularly, the colour of products extruded at a lower temperature. The addition of pumpkin flour increased the percent share of red colour in ready-made products, and this increase was clearly visible after the extrusion performed at a temperature of 160 ºC (a > 8). Among the crisps with the additives, the samples characterized by the best physical and sensory properties were those with 10 % of amaranth or Jerusalem artichoke flours added and extruded at a temperature of 160 ºC (sensory acceptability level was more than 70 %).