Two species of crickets, Acheta domesticus and Gryllodes sigillatus, were evaluated for their use as an ingredient in food products. Raw crickets were freeze-dried and evaluated for color, flowability, hygroscopicity, moisture isotherm, protein content, fat content, rheological properties, emulsification capacity, stability, foamability, and solubility. Raw cricket paste was also incorporated into an extruded puffed snack product and evaluated for its consumer acceptability as well as color, density, and expansion ratio. The cricket species A. domesticus was the lightest colored powder with the best flowability and lowest hygroscopicity, while there was no significant difference between the rheological properties, emulsification capacity, stability, foamability, or solubility of either species. Extruded samples with 5 g/100 g A. domesticus paste had the highest likeability rating from consumers, indicating that an acceptable product that incorporates cricket paste can be produced and accepted by consumers.