Edible oils are important component of food products and have to meet with food safety requirements. However, a group of compounds called chloropropanols has been detected in edible oils which have compromised its safety. The precursor for these compounds is chloride. The chlorinated compounds can be in the form of organic or inorganic contaminants. The growing importance of chemical measurements for this entity has greatly pressured the method development to improve the quality of analytical results and to guarantee quality to the end users. In this work, a method for the determination of total chloride (TC) in edible oils was validated. The analysis of samples was performed by a combination of combustion and titration process using a Total Chloride Analyser (TCA). The results showed good linearity in the range of 0.5 to 20.0 µg mL^–1, with the correlation coefficient (R² ) of more than 0.999. The average recoveries of TC evaluated at three spike levels were 80% to 105% with relative standard deviations (RSD) of less than 10%. The limit of detection (LOD) and limit of quantification (LOQ) were 0.03 and 0.10 µg mL^–1, respectively. The results indicated that this method could be used for routine analysis of TC in edible oils.