This work focused on the development of edible films based on gelatin capsule residue by ohmic heating. The effect of the electric field strength (9.5 V cm−1 and 19 V cm−1) on the mechanical, thermal, physicochemical and morphological properties of films was investigated and compared to films produced by the conventional heating method. Results demonstrated that the application of 9.5 V cm−1 during ohmic heating was able to improve tensile strength from 2.66 MPa to 6.62 MPa in comparison to the conventional method, whereas the film developed using 19 V cm−1 reached a value of 3.26 MPa. Young's Modulus was also significantly increased, while an opposite effect was observed for elongation at break. Modulated differential scanning calorimetry analysis revealed that all samples had two transition temperatures. Electrically treated film (9.5 V cm−1) presented increased crystallinity and thermal stability. Thickness, morphology and water-related properties were not affected by the application of electric field. Films produced by ohmic heating, especially when 9.5 V cm−1 was applied, presented improved mechanical and thermal properties, with increased crystallinity.