The study aimed to determine the effect of the addition of fresh leek or onion pulp on selected properties of potato-based pellets and puffed snacks. In recipe, potato starch was replaced by vegetable pulp by 2.5–30.0 g/100 g. The pellets were then extruded at variable screw speed (60–100 rpm), dried and then fried in deep oil. The product was subsequently assessed for color profile, bulk density, water absorption and water solubility index, fat absorption, texture, as well as sensory attractiveness. The results showed that the addition of leek or onion pulp significantly influenced the color determinants of pellets and fried snacks, bulk density of expanded products, water absorption of pellets. The onion pulp addition significantly influenced the cutting force, water solubility, fat absorption, hardness and crispness, and the overall score during the sensory test but not so significant as leek addition. Moreover, the screw speed significantly influenced the value of water absorption (leek pellets, onion snacks) and water solubility (onion pellets and snacks), L* and b* coordinates in the case of onion puffs. Application of fresh Allium genus pulp could be an effective way to produce pellets and puffed snacks with good quality.