The packaging problem with petroleum-based synthetic polymers prompts the development of edible packaging films. The high value-added reuse of navel orange peel pomace, which is rich in bioactive compounds, merited more considerations. Herein, nanocellulose (ONCC) and soluble dietary fiber (OSDF) from navel orange peel pomace are firstly used to prepare dietary fiber-based edible packaging films using a simple physical blend method, and the impact of ONCC on the film's properties is analyzed. Adopting three methods in a step-by-step approach to find the best formula for edible packaging films. The results show that dietary-fiber-based edible packaging films with 4 wt.% ONCC form a network structure, and their crystallinity, maximum pyrolysis temperature, and melting temperature are improved. What's more, dietary-fiber-based edible packaging films have a wide range of potential uses in edible packaging.