Abstract: Taro (Colocasia esculenta) chips fried in Palm Oil (PO), Soybean Oil (SBO), Palm Olein Oil (POO), Groundnut Oil (GO) and in 40:60 w/w blend ratio of palm oil: POO; SBO; GO were stored for 0-5 weeks in dark and in fluorescent light. Chips were subjected to weekly chemical and sensory analysis. Results showed that significant (p<0.05) differences occurred in the organoleptic properties of taro chips fried in the different oil types during storage. Chips fried in palm oil and groundnut oil blend had the most desired flavour, taste and stability. The highest off-flavour rating was for chips fried in soybean oil while chips fried in palm oil: groundnut oil blend had the least rating (p<0.05). The overall acceptability of chips was not significantly (p>0.05) affected by dark storage. Peroxide Value (PV) was highest in soybean oil fried chips (p>0.05) during storage. Peroxide Value (PV) increased at a slower rate in chips fried in palm oil, palm olein oil/blends.