The jumbo squid fishery in Peru is the second most important after the anchovy fishery. During its manufacturing process, only 50% to 60% of the total jumbo squid is used, thereby, the residues could be used to develop functional foods. Cañihua (Chenopodium pallidicaule Aellen) is an Andean pseudocereal from the highlands of Peru characterized by its high nutritional value. This work aimed to develop extruded snacks with protein hydrolysed (PH) from jumbo squid by-product (JSBP) due to its high protein content, low price, and high availability. Four extruded snacks with corn flour (55%), rice flour (20% to 30%) and cañihua flour (15%) were enriched with PH from JSBP (4% to 10%) and developed using a twin-screw extruder. The extruded snacks were characterized by their physical properties (density, expansion ratio, water absorption index) and shelf life. The addition of PH from JSBP in...