Experimental research was designed to ascertain the degree of sensory acceptability of sugarcane bagasse chips on appearance, aroma, taste, and texture among the respondents of West Visayas State University – Himamaylan City Campus. Three groups of treatment of sugarcane bagasse chips were examined using a structured sensory evaluation form. The researchers prepared chips in varying proportions (75%) RF, 25% Sugarcane Bagasse (SB); 50% RF, 50% Sugarcane Bagasse (SB); 25% RF, and 75% (SB). Descriptive statistics, namely Mean and Standard Deviation, was used in analyzing the data collected from 47 respondents, twenty (20) student, ten (10) chef, ten (10) parents, seven (7) faculty and staff. Results showed varied levels of acceptability in treatments. The respondents evaluated the product based on 5-point Hedonic Scale. Kruskal-Wallis H test at 0.05 alpha level was applied to Inferential Data Analysis. The results showed that the sensory acceptability in the aspect of Appearance for Treatment A is Very Acceptable, Treatment B is Moderately Acceptable, and Treatment C is Slightly Acceptable. For Aroma, Treatment A and B were Very Acceptable. According to Taste, Treatment A and B were Very Acceptable, whereas Treatment C is Moderately Acceptable. In terms of Taste, Treatments A and B were Very Acceptable, whereas Treatment C is Moderately Acceptable. For Texture, Treatment A is Very Acceptable, Treatment B is Moderately Acceptable, and Treatment C is Slightly Acceptable. These results imply that although sugarcane bagasse chips overall achieved favorable sensory ratings, improvements in aroma and texture, particularly in Treatment C, could greatly enhance consumer acceptability. Accurate knowledge of these sensory acceptability levels is critical for the improvement of product formulations and increasing market appeal.