This quantitative-experimental study investigated the acceptability of lakatan banana peel chips with different flavor enhancements among the WVSU–HCC community. Forty respondents composed of students, faculty, and non-teaching personnel evaluated four treatments: original, cheese, barbeque, and sour cream. Sensory attributes of appearance, aroma, taste, texture, and overall acceptability were assessed using a 9-point hedonic scale, while statistical analysis was performed through the Kruskal-Wallis H test and Dunn’s post hoc test to determine significant differences among treatments. Findings revealed that all variants were rated within the “Very Acceptable” range across all sensory attributes. Among the formulations, barbeque-flavored (Treatment C) and sour cream-flavored (Treatment D) chips consistently achieved the highest mean scores, particularly in taste, aroma, and overall acceptability. The original variant (Treatment A) obtained the lowest scores but remained acceptable. Statistical tests confirmed significant differences in acceptability, especially between the original and flavored variants, indicating that flavor enhancement played a substantial role in consumer preference. The study concludes that lakatan banana peel chips are a sustainable, nutritious, and consumer-acceptable snack option, with flavored variants showing greater market potential. These results highlight the value of utilizing banana peels an underutilized agricultural by-product in developing innovative food products that support environmental sustainability, promote healthier snack alternatives, and create opportunities for entrepreneurial ventures.