In the process of packaging and storage of French fries, it is likely that water vapor would be generated in the film, resulting in the decrease of the haze of the packaging film and the softening of the French fries. The modified nonwovens were adopted as the inner packaging material (i.e., nonwovens coated with the new gelatin of sodium chloride and antifogging agent putting into polyvinyl alcohol), while polythene (PE), nylon (PA) were used as outer packaging material for sealing. The effects of different packaging materials on the freshness keeping of French fries were studied by means of sensory evaluation and mechanical test. The results showed that the preservation effect of French fries was optimal with the modified non-woven fabric of 2% mass fraction antifogging agent as the inner packaging material and PE as the outer packaging material.