Abstract: The objective this study was to evaluate the physical, physicochemical, morphological, mechanical and barrier properties of edible films obtained from pectin, sodium alginate or methylcellulose, aiming to evaluate their performance in minimizing the incorporation of oil. The pectin film presented the lowest water vapor permeability, thickness, water solubility, tensile strength, elongation and time for the film to change its color and size after contact with oil. The alginate film presented the greatest tensile strength and elongation and the lowest oxygen permeability. The methylcellulose film showed the longest time to change its color and size. The alginate film was the most indicated as a coating, since it showed the greatest tensile strength and elongation, which guarantees that the coating covers the chips uniformly and would have the least chance of rupturing during processing and it also shows low oxygen permeability making gas exchanges and oxidation of the final product more difficult.