In this study, three types of biodegradable packaging films were developed for dielectric heating of food products: neat polyvinyl alcohol (PVA) (Type I), PVA blended with hydroxyethyl cellulose (HEC) and crosslinked with citric acid (CA) (Type II), and PVA + HEC + CA incorporated with nanoclay montmorillonite K-10 (Type III). XRD analysis revealed that the addition of HEC, CA, and nanoclay reduced the crystallinity of PVA. FESEM micrographs showed that Type I and Type II films exhibited a uniform surface morphology, whereas Type III displayed slight nanoparticle aggregation, leading to reduced surface uniformity at the microscopic level. Thermal analysis and tensile testing confirmed improved thermal stability and flexibility in Type II and Type III films compared to Type I. Among the three, Type II exhibited the lowest water vapour permeability, water contact angle, and dielectric constant. However, the addition of nanoclay in Type III slightly increased these values due to minor non-uniformity in nanoparticle dispersion. Despite these differences, both Type II and Type III films demonstrated comparable dielectric heat resistance under microwave conditions. Migration studies using ICP-MS showed that nanoclay had lower migration in an olive oil food simulant compared to acetic acid and ethanol simulants. These findings emphasize the effectiveness of crosslinking, biopolymer blending, and nanoclay incorporation in optimizing the properties of biodegradable food packaging films designed for dielectric heating applications.