The present work was designed to assess the quality of potato chips packaged in Biaxially Oriented Polypropylene (BOPP) Bags. Transparent and aluminated BOPP film were drawn on-line from a leading production company over a period of 5 months and subjected to physical  and functional tests. Potato chips were fried in palm olein oil and filled in transparent and laminated BOPP-bags under nitrogen or atmospheric gas condition and stored at 3 different temperatures for 42 weeks. Atmosphere inside the bags was followed up for the change in O₂ and N₂ concentrations, while potato chips samples were subjected to moisture, peroxide value (PV) and microbial examinations.
 
         Results reviled the presence of free spots on the surface of aluminated films, while tensile properties were in the range of 1136,2256 kg/cm² and an average seal strength of 118 gm/cm.
 
 
The average water vapor and oxygen transmission rates were 0.2 g H₂O/ m².d and 45 cm³ O₂/m².d.bar, respectively. Assessment of oxygen concentration inside the metallized potato chips bags revealed that the atmosphere composition inside the bags comes in equilibrium with the surrounding atmosphere after 24 weeks of storage. The moisture content of potato chips increased from 1% at zero time to the level of 4-5% after 48 weeks of storage, while the Peroxide Value PV-value did not exceed 0.31 mg Eq/kg oil after 36 weeks of storage. The microbial analysis proved the absence of tested pathogenic bacteria, while the total bacterial count and number of yeast and molds remained under the values reported in the Egyptian Standard during the hole period of storage. It could be concluded that metallized and laminated BOPP bags are suitable for Packaging and for store the shelf life of potato chips (6 months) under the conditions that the potato chips are fried in palm olein oil and packaged under nitrogenatmosphere.