Edible films are a potential substitute for certain plastic packaging materials as a means of mitigating environmental pollution. However, these films cannot fully meet the mechanical and barrier performance requirements for food packaging. Nanomaterials, due to their unique physical, chemical, optical, and catalytic properties, can enhance the strength, durability, flexibility, and barrier properties of packaging polymers. Some of these nanomaterials also possess advantages such as being environmentally friendly, biodegradable, renewable, biocompatible, and safe. Recently, research focus has shifted to leveraging the exceptional attributes of nanomaterials to enhance the packaging performance of edible films. This article presents a detailed review of the types, characteristics, and latest research findings related to major nanomaterials currently used for improving the properties of edible films. These nanomaterials include organic (nanocellulose, nanochitin, nanochitosan, starch nanoparticles, protein nanoparticles, and lipid nanocomposites) and inorganic nanomaterials (silver nanoparticles, nano zinc oxide, nano titanium dioxide, nano silicon dioxide, and nano clay). Moreover, this article explores the pathways by which nanomaterials regulate the properties of edible films. The aim of this review is to provide a scientific basis and reference for the application of nanomaterials in regulating the packaging performance of edible films.