<p>The study was carried out to explore the viability of water chestnut flour as a base for gluten-free, extruded snacks fortified with saffron and sea buckthorn powder. The aim was to elevate the nutritional profile and health benefits of the snacks. The incorporation of these bioactive ingredients resulted in a significant improvement in antioxidant properties and total phenolic content. The DPPH radical scavenging activity was found to increase from 22.30 to 63.39% after addition of saffron and sea buckthorn to water chestnut flour. However, the extrusion process led to a decrease in phenolics and DPPH radical scavenging activity, while conversely increasing the reducing power. Despite this, the extruded snacks exhibited good sensory attributes, suggesting that water chestnut flour holds promise as a suitable candidate for crafting gluten-free functional snacks with good sensory appeal.</p>