Taro root is indeed a valuable food crop, rich in nutrients like starch, sugar, minerals, vitamins, and fiber. Especially, mucilage in taro root is a thickening, binding, emulsifying, swelling capacities, or foaming agent in food. The frying process develops the desirable colour, texture and physicochemical properties. This study aimed to evaluate the impacts of deep frying of different temperatures (130, 135, and 140 ^oC) and duration (7.0, 7.5, and 8.0 minutes) on the wheat-taro snack in industry. The wheat-taro snack was evaluated for quality properties (moisture content, expansion ratio, weight loss, oil absorption, hardness, fracturability, and colour values (L, a*, and b*) snack from taro flour. The research findings indicated that frying temperature exhibited a robust positive correlation with the expansion ratio, weight loss, and texture properties of wheat-snacks. Frying time had a predominantly negative effect on moisture content but was positively associated with the oil absorption, fracturability, and the colour values (L, a*, and b*). The correlations between moisture content and weight loss, and texture of the wheat-snack were strong and negative. It can be inferred that a frying temperature of 135 ^oC for 8 minutes was identified as suitable for producing wheat-taro snacks that exhibited the most desirable attributes in terms of colour and texture.