Abstract: In the present study, the fresh-cut potato chips with pickled pepper were prepared using potatoes as raw materials, and were vacuum-packaged by fully transparent polyamides/cast polypropylene（PA/CPP）, translucent polyethylene terephalate/coated with aluminum foil/polyethylene（PET/coated with aluminum foil/PE） and opaque polyethylene terephalate/aluminum foil/polyethylene（PET/aluminum foil/PE）. Subsequently, the effects of different packing bags on color, texture, total colonies and sensory qualities of fresh-cut potato chips with pickled pepper were investigated after 42 d storage at 37 ℃ with relative humidity（RH） of 75% in daylight, aiming to screen suitable packaging materials for the fresh-cut potato chips. Results showed that light transmittance of packaging bags presented significant effects on the storage qualities of fresh-cut potato chips with pickled pepper. The opaque PET/aluminum foil/PE bag showed low oxygen and water vapor permeability, and could effectively inhibit the browning of fresh-cut potato chips with pickled pepper, slow down the reduction of L^*values, maintain hardness, springiness and chewiness levels, inhibit the growth of microorganisms. The products had good qualities and tastes after 42 d storage. Finally, the opaque packaging bags can significantly extend the shelf-life compared with fully transparent and translucent packaging bags.