This research aimed to evaluate the effects of packaging method (AP; atmospheric packaging, VP; vacuum packaging and MAP; modified atmosphere packaging) and storage temperature (4 ?C and 25 ?C) on the quality characteristics of emulsion-type sausage chips during 120 days of storage. Initial moisture, pH, water activity (a(w)) and L* values of sausage slices decreased and their protein, fat, ash, thiobarbituric acid reactive substances (TBARS), a*, b*, chroma (C-ab*), hue angle (h(ab)) and browning index (BI) values increased when sausage slices were converted into chips (P < 0.05). aw and TBARS values of chips generally increased, and pH, hardness and fracturability values decreased during storage (P < 0.05). Chips samples with MAP displayed better sensorial and microbiological quality and oxidative stability than those with AP or VP during storage (P < 0.05). Lower TBARS values were determined for chips samples with AP stored at 4 ?C compared to 25 ?C (P < 0.05). According to these results, MAP was the most effective method for maintaining the overall quality of emulsion-type sausage chips.