The aim of carried research was to prepare a new recipe for snacky-crispy foods based on wheat, rye and triticale bran characterised by good texture as well as needed taste parameters. Snacks were prepared in a single-screw extruder (Brabender), and underwent the sensoric assessment, physical description and texture analysis by using TA-XT2 device (Stable Micro Systems). Raw dietary fibre content was also established. The most suitable for consumption were snacks made of triticale and rye bran with initial moisture content 14%, supplemented with 2% of vegetable spice „Jarzynka” or 0.5% addition of salt and 20% of com groats or wheat groats.