A highly nutritive composite corn-based snack was packaged in both low and high density polyethylene bags, and a commercial corn snack was packaged in low density polyethylene bags. Frying oil for the composite product contained 0.01% TBHQ antioxidant. Accelerated Shelf Life Test (ASLT) methodology was employed to study products stored at 50% RH and at 40 and 50°C, until they became unacceptable by sensory tests. Autooxidation was the main deteriorative mode and led to rancidity following half-order kinetics in the composite snack, and zero-order kinetics in the all-corn product. Use of TBHQ and HDPE resulted in the highest ratio of shelf life to total cost in the composite snacks.