Rice Bran Oil vs Palm Oil: Why Upperi Chose Rice Bran for Kerala Chips

When people look at our packs, the first question is usually about the oil. "Rice bran oil? Why not coconut oil? Isn't that the Kerala way?" It's a fair question, and we'd rather answer it directly.

Why rice bran oil?

Rice bran oil has a smoke point of approximately 254°C, one of the more stable oils for high-temperature frying. At that temperature, an oil that breaks down easily will oxidise, affecting the flavour of the finished chip. Rice bran oil's stability means the chip comes out with a cleaner flavour and a lighter texture. In practice: Upperi chips don't taste heavy after a handful. No lingering greasiness. The crunch is clean.

What about coconut oil?

Coconut oil has cultural significance in Kerala cooking, and we respect that. But coconut oil has a lower smoke point and a distinct flavour profile that creates challenges for consistency across batches in a modern packaged snack format. We made a product decision, not a cultural one.

What about palm oil?

We don't use palm oil. Our chips are fried in rice bran oil across all five SKUs clearly stated on every ingredient list. We're not making this point to criticise other brands. We're making it because customers ask, and because it's a clear answer to a direct question.