Butylated hydroxyanisole (BHA), a synthetic antioxidant, is widely used in the food industry to prevent the oxidative deterioration of food products. Developing rapid, simple and sensitive methods for BHA determination is of great importance to ensure the safety and quality of food. In this study, we developed an amperometric sensor based on iron-based metal–organic framework and platinum nanoparticle modified glassy carbon electrode (PtNP/Fe-MOF/GCE) for efficient determination of BHA. The Fe-MOF was synthesized by the solvothermal method and characterized using various techniques such as powder X-ray diffraction, thermogravimetric analysis, and differential scanning calorimetry. The synthesized Fe-MOF was modified onto GCE, and platinum nanoparticles were electrodeposited onto the Fe-MOF/GCE. Scanning electron microscopy and energy dispersive X-ray spectroscopy were utilized to enlighten the surface morphologies of the electrodes during the modification steps. Electrochemical characterization of the modified electrodes was performed by cyclic voltammetry and electrochemical impedance spectroscopy. Under the optimum conditions, the PtNP/Fe-MOF/GCE showed excellent electrocatalytic activity towards BHA oxidation due to its large surface area, porosity, and metal sites. The PtNP/Fe-MOF/GCE sensor exhibited a wide linear range from 6.0 × 10-8 to 5.4 × 10-5 M and a low detection limit of 9.4 × 10-9 M. The analytical applicability of the PtNP/Fe-MOF/GCE was tested by the analysis of BHA in potato chips samples.