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The poor barrier and mechanical properties of biopolymer‐based food packaging can potentially be enhanced by the use of layered silicates (nanoclay) to produce nanocomposites. In this study, starch‐clay nanocomposites were synthesized by a melt extrusion method. Natural (MMT) and organically modified (I30E) montmorillonite clays were chosen for the nanocomposite preparation. The structures of the hybrids were characterized by X‐ray diffraction (XRD) and transmission electron microscopy (TEM). Films were made through casting using granulate produced by a twin‐screw extruder. Starch/MMT composite films showed higher tensile strength and better water vapor barrier properties than films from starch/I30E composites, as well as pristine starch, due to formation of intercalated nanostructure. To find the best combinations of raw materials, the effects of clay content (0–21 wt% MMT), starch sources (corn …