Usually, the chips are produced from underripe bananas, of which slices are deep-fried in sunflower oil or coconut oil, which are then dried, and to which preservatives are added. These varieties of chips can be very oily, due to the deep-frying process. Another form of fried banana chips, usually made in Kerala (India) and known locally as nenthra-kaaya oopperi, is fried in coconut oil. Both ripe and unripe bananas are used for this variant. Sometimes they are coated with masala or jaggery to form both spicy and sweet variants.