This paper aimed to describe the utilization of taro for innovative flavored chip products. This study was conducted at the Entrepreneurship Workroom2, College of Business and Accountancy, Tarlac State University, during the first semester of Academic Year 2019-2020. Four treatments were utilized in the study. Data were gathered from two hundred panelists comprising forty College of Business and Accountancy faculty members, fifty College of Business and Accountancy students and one hundred and ten randomly selected TSU students who serve as evaluators of the taro in terms of appearance, odor, texture, taste, and general acceptability. Results revealed that all treatments of taro were evaluated as slightly appealing to moderately appealing appearance, absence of odor to very discernible flavor odor, moderately crunchy texture, not delicious to moderately delicious taste, not liked much to like very much ranges of acceptability.