Food packaging trays were prepared from starch that was cross-linked with glyoxal at different concentrations. The cross-linkage of the starch led to a decrease in baking time, density, and water absorption of the trays. The trays made from starch that was cross-linked with 0.126 and 0.269 g/kg glyoxal exhibited the best properties, including not only a notably reduced density and water absorption, but also increased flexibility. The results presented in this study indicated that cross-linked starch trays have good expanded structure and adequate mechanical properties. The properties of the cross-linked trays may be further improved by using some additives such as nano-filler and fibre.