Fish crackers are semi-prepared starch-based products which must be expanded just prior to consumption. This work aims at the experimental and theoretical study of the thin-layer drying process of fish crackers in a thin disc geometry. The process was carried out in an insulated cabinet dryer and the experimental kinetic drying data were fitted using the analytical solutions resulting from both a drying model governed by the Fick' s second law and a model based on the lumped system, highlighting the adequacy of each of them. Therefore, it was possible to calculate the mass transfer coefficients for seven different blends offish crackers. Also, the effect of the drying time on the bulk density of the puffed product was evaluated for these seven blends. Both the kinetic drying parameters and the optimal bulk density responses were analyzed using the Simplex-Lattice Design over a mixture triangle within a minimal number of experiments.