This study investigates the effect of rye and oat flour incorporation into baked wheat chip formulation on the bioactive, textural and sensory attributes. The increase in the ratio of rye and oat flours ranging from 0-50% resulted in gradual increase in both total phenolic content and diphenylpicrylhydrazyl radical scavenging activity and the chip formulation of 50% wheat+50% oat had the highest values. Texture as assessed hardness value indicated that rye and oat flours addition leads to much more compact structure as compared to 100% wheat flour. Sensory analysis revealed that the samples containing rye and oat flour are acceptable as proved by their scores. It is therefore may be reasonable to fortify the wheat flour formulation with rye/oat flour to produce and health beneficial bakery product.