Micronutrient deficiencies, or “hidden hunger,” represent a critical public health issue, especially in developing regions. While the fortification of staple foods has been widely implemented, snack foods present a novel vehicle for delivering essential nutrients. Extrusion technology offers an efficient method to produce fortified snacks that can address these deficiencies by incorporating and protecting essential vitamins and minerals. This chapter explores the extrusion process, its impact on nutrient stability, and strategies for optimizing micronutrient retention. Key factors such as temperature, moisture content, and screw speed are discussed, along with methods like encapsulation and post-extrusion fortification to preserve sensitive nutrients. The potential for using biofortified raw materials and the advantages of extrusion in food processing, including energy efficiency and shelf life extension, are also highlighted. Finally, practical approaches for nutritional analysis and sensory evaluation are reviewed to ensure fortified snacks meet the required health standards.