An increase in celiac consumers has caused an increasing interest to develop good quality gluten‐free food products with high nutritional value. Snack foods are consumed worldwide and have become a normal part of the eating habits of the celiac population making them a target to improve their nutritive value. Extrusion and deep‐frying of unripe plantain, chickpea, and maize flours blends produced gluten‐free snacks with high dietary fiber contents (13.7–18.2 g/100 g) and low predicted glycemic index (28 to 35). The gluten‐free snacks presented lower fat content (12.7 to 13.6 g/100 g) than those reported in similar commercial snacks. The snack with the highest unripe plantain flour showed higher slowly digestible starch (11.6 and 13.4 g/100 g) than its counterpart with the highest chickpea flour level (6 g/100 g). The overall acceptability of the gluten‐free snacks was similar to that chili‐flavored commercial snack. It was possible to develop gluten‐free snacks with high dietary fiber content and low predicted glycemic index with the blend of the 3 flours, and these gluten‐free snacks may also be useful as an alternative to reduce excess weight and obesity problems in the general population and celiac community. Practical Application One of the most important areas of the food industry is the development of new products. There is a growing interest in functional foods, and even more for those products with high dietary fiber content because of the excess weight and obesity problems. The under‐utilization of some food crops such as unripe banana and chickpea can be an alternative ingredient in the development food products widely consumed as snacks. The results of the present study show that a snack with acceptable sensory features by the consumers, with high dietary fiber content and low predicted glycemic index may be produced. This snack product is an alternative for the population because of the increase in the health problems related with the excess weight and obesity.