In　recent　years,　there　has　been　a　growing　demand　for　healthy　snacks,　leading　to　new　products　containing　health-promoting　components.　Eggshells　have　emerged　as　a　novel　calcium　source　for　human　consumption,　with　potential　for　use　in　food　products.　Hence,　this　research　aimed　to　examine　the　effects　of　substituting　wheat　flour　with　different　levels　(4%,　8%,　and　12%)　of　chicken　eggshell　powder　(CEsP)　on　the　nutritional　value　physiochemical　properties　of　produced　crackers　and　measure　in　vivo　calcium　absorption.　The　findings　of　the　research　indicated　that　the　boiling　process　of　CEsP　effectively　eliminated　any　microbial　growth　on　the　surface.　CEsP　supplementation　led　to　a　significant　increase　in　the　ash　content　of　the　crackers　without　altering　the　fat　and　protein　content,　resulting　in　a　notable　decrease　in　the　calorie　content.　Furthermore,　the　replacement　of　wheat　flour　(WF)　with　CEsP　led　to　an　elevation　in　the　mineral　content,　particularly　calcium,　which　increased　from　25.01　to　2446.1 mg/100 g　with　a　higher　replacement　ratio　of　12%.　Moreover,　the　physical　properties　of　the　crackers,　including　texture　and　puffiness,　exhibited　no　significant　changes　when　a　replacement　ratio　of　up　to　8%　was　used.　Additionally,　the　in　vivo　evaluation　of　calcium　absorption　revealed　that　the　highest　absorption　rate　(44.07%)　was　achieved　at　the　8%　replacement　level.　Based　on　these　findings,　the　addition　of　CEsP　to　crackers　improved　their　nutritional　quality　and　physicochemical　properties　up　to　an　8%　replacement　level.　Thus,　the　study　proposes　using　CEsP　as　a　dietary　calcium　supplement　to　develop　novel　calcium-enriched　food　products.　©　The　Author(s)　2025.