Bangkalan zalacca has a slightly sour and flat taste so it should be processed into zalacca chips. The problems that have arisen so far in the chips industry are crispness and packaging of chips that do not last long. For this reason, this study carried out research on the use of different types of packaging. Furthermore, the storage was carried out for 6 weeks. The purpose of this study was to determine the best treatment between the packaging type and storage time and estimation of shelf life of zalacca chips. The study used a Group Accord Design (RAK) with packaging group types (Aluminum foil and PVC) with a long storage factor (1 week, 2 weeks, 3 weeks, 4 weeks, 5 weeks and 6 weeks). The best treatment results are zalacca chips with aluminum foil packaging with a storage period of 1 week. with water content of 3.4130%, ash content of 1.504%; 24 fat content, 058%, 3,518 peroxide number, FFA 0.164%, Broken Power 7.872 N, aw 0.4, TPC (negative) with 0.74% tannin level. Estimation of shelf life of zalacca chips packed with aluminum foil was analyzed by the 3-week direct method while the shelf life of salak chips packed with PVC was analyzed by the 2-week direct method.