Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. Considering that desirable properties in the extrudates are obtained by finding the appropriate processing condition as well as the proper composition of the raw material, this study aimed to evaluate the effect of extrusion conditions and raw material composition on physical properties of extruded snacks obtained from mixtures of cassava and turmeric flours. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors (moisture 12 to 20%, temperature 3th zone 80 to 120ºC, screw speed 230 to 270 rpm and turmeric flour 2 to 10%). Physical characteristics of extruded snacks of cassava and turmeric are influenced by processing variables. In conditions of low moisture (12%), low amount of turmeric flour (5%), intermediate temperature in 3th zone of extruder (105ºC) and screw speed (250rpm) it is possible making by single screw extrusion cassava-turmeric snacks with good global acceptance and technological characteristics similar to the commercial products. These work point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.