Tilapia are naturally occurring in many tropical and subtropical African riverine and lacustrine environments; tilapia may also be found in brackish water estuaries and lagoons. Chicharron is a deep-fried pig belly or rind is the main ingredient of the Spanish and Central American delicacy known as chicharron, or crackling is served as a snack. The development of this product utilized the abundance of tilapia and promote local product in the food industry. This experimental study aimed to determine the flavor profile of flavored tilapia skin chicharron and determine the most preferred flavorings for tilapia skin chicharron. The treatment 1 used sour cream flavor, treatment 2 used cheese flavor, treatment 3 used barbecue flavor and treatment 4 used spicy flavor. The product was evaluated by thirty respondents and were selected through simple random sampling method. A sensory evaluation score sheet using a Likert scale was utilized to evaluate the treatment samples. Frequency count, and mode was used to determine the flavor profile of flavored tilapia skin chicharron and determine the most preferred flavorings for tilapia skin chicharron. Based on the results of the research study that treatment 2 (cheese) got the highest mean and rated as Very Good, and also the most preferred flavored of Tilapia skin chicharron. Thus, indicating that cheese flavor was preferable than sour cream, spicy, and barbecue flavor.