Recently, chitosan nanoparticles (NPs) have received tremendous interest as being one of the best natural nanomaterials used for the encapsulation of essential oils (EOs) in food applications. Due to their various physicochemical properties, chitosan NPs are able to enhance the bioavailability and the different functionalities of EOs, while minimizing their unpleasant organoleptic impacts and interactions with food products. Additionally, several studies reported a controlled sustained release of EOs from NPs that could be responsible for the prolonged effective functionalities of EOs. Along these advantages, chitosan may act synergistically with EOs to induce a remarkable antimicrobial activity in food products. All these properties may subsequently delay sensorial, physicochemical, and spoilage deteriorations and increase the shelf life of food.