This study covers the processing of foods of plant origin, rich in carbohydrates, vitamins and minerals, being an important nutritional source in human food. The food industry consists of a dynamic market and represents a growing demand to meet the energy needs of society and provide better quality of life and health promotion through healthy and accessible food. In order to increase the supply and shelf life of products of plant origin, we consider drying as a method in the preparation of vegetable snacks (carrot, beet and sweet potatoes) as na alternative to minimize contamination by microorganisms and preserve the nutritional properties of these snacks. A mix of these vegetables were processed, added with isolated soy protein, corn starch, powdered milk, albumen and chia, and sub sequently dried for 5 hours by the refractance window® method at 80°C. Characterization of the snack was determined after physical-chemical analysis and the following results were obtained: humidity (14.904%), ashes (15.643%), pH (6.04 at 23.3ºC), water activity (1.021aw at 22.9ºC), total solids (85.07%), fiber (0.375%), lipids (1.019%). The snack resulting from this process consists of a dehydrated product, developed to complement the nutritional intake of the population, because it is a food product with easy storage and considered energy value, it allows its insertion in industrial environments and commercialization in general. The next step of this study will focus on the enrichment of the biological value of the snack, texture and optimization of processing.