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Chemical modification of starch from the chayote root (Sechium edule Jacq) is carried out with lauric acid and acetic anhydride. The modified starch is characterized by Fourier‐transform infrared spectrometry (FTIR), X‐ray diffraction (XRD), and Differential Scanning Calorimetry (DSC) and used to formulate edible films. The developed edible films are characterized based on their physicochemical and mechanical properties. The physicochemical and functional properties of starch are affected by the incorporation of the acyl and acetyl group. Both starches exhibit a significant decrease in solubility. Starch modified by the incorporation of the acyl group (lauroyl) has higher thermal stability than starch modified by the incorporation of the acetyl group. The first shows an increase in emulsifying and foaming capacity, as well as water‐ and oil‐retention capacity, while the second exhibits adequate edible film‐forming properties. The edible films develop with modified starch with acetyl group has a homogeneous surface and exhibit a higher percentage of elongation at break when they are stored at a water activity of 0.561. In accordance with the above, it is concluded that the chayote root starch modified has physicochemical and functional properties that indicate their potential utility in the food industry. [ABSTRACT FROM AUTHOR]