Supplemental food formulations are described herein that can contain various nutrients, including at least four of the following: amino acid blend, fulvic-humic acids, multi-minerals, glycerin, phosphatidylinositol, sesquiterpene alkaloids, terpenes, medium-chain triglycerides (MCTs), coconut oil, whole plant matter, plant seeds, mushrooms, seaweeds, kelp, and flavoring agents.

Disclosed is a method for extruding protein-based doughs to form protein-based crisps, the method being particularly effective for decreasing variability in the extrusion of pea and other plant protein-based doughs to produce pea and other plant protein-based crisps that have a light, less dense texture. The method utilizes the synergistic effect of the addition of lecithin and at least one acidulant to the dough ingredients to promote gel formation early in the extrusion process.