This study was carried out to evaluate the chemical, physical and sensory properties of supplemented crackers and fortified yoghurt with fruit and vegetable waste powders. Prickly pear's peel (PPP), cantaloupe peel (CP), peas peel (PP) and cabbage stalks and outer leaves waste (CLS) have been used. Wheat flour of crackers was supplemented by 3, 5 and 7% of these waste powders. Yoghurt was fortified with PPP and CP powders at levels of 1.5 and 2.5%. Results showed that PPP powder was the highest in fat content (18.66%), while PP powder was rich in protein and carbohydrates (19.52 and 50.29%), respectively and CLS powder had the highest content of fibers (39.46%). CP powder had higher water holding capacity (WHC) comparing with other wastes. Moreover; CLS powder had the highest values of mostly all physical characteristics. It was noticed that along with waste powders adding; an increase in chemical composition occurred in both food products. Supplementation with waste powders affected colour values; both PP and CLS made crackers tend to be greenish colour. Fortified yoghurt became more yellow and brighter. Sensory evaluation illustrated that 7% CP crackers gained the highest sensory scores; even more than control samples. In conclusion; it is recommended to add 7% CP powder to crackers and 1.5% CP powder to yoghurt in order to achieve the best results.