Although collagen‐based films have been successfully used for packaging in the meat industry, their potential as a replacement for synthetic packaging films in other industries has not yet been widely investigated. This may be due to the low water resistance of protein films. The objective of this study was to systematically improve water resistance in collagen‐based films and to investigate the influence of different crosslinking agents and crosslinker concentration levels. In this study, the film's water resistance was determined gravimetrically as well as by applying the Sircol™ Protocol. Although the reference collagen film produced without any crosslinking agents showed to have almost completely disintegrated after 2 h at 80°C, it was possible to generate chemically crosslinked films, which stayed intact after 2 h at 80°C and even maintained water resistance after 8 h at 60°C. The results of this study showed that thermal crosslinking leads to weaker bonds than the chemically crosslinking. Both assay methods for the determination of the water resistance yielded almost identical curves, except for films with an added plasticizer, clarifying that the Sircol™ protocol is not suitable to record data as a result of the dissipation of the plasticizer. Furthermore, study results indicated that the water resistance strongly depends on the amount of added crosslinker and reaches a maximum at a concentration of 10% w/w, whereas compostability was nearly 90% at 58°C within 38 days for a chemically crosslinked collagen film plasticized with lecithin. However, increased crosslinking significantly decreased the enzymatic degradability of the investigated films. © 2012 Wiley Periodicals, Inc. J Appl Polym Sci, 2012