• 125 g (4½ oz) sebago potato, roughly chopped
• 10 g (⅓ oz) dried kombu (see Note)
• vegetable oil, for deep-frying

Place the potato in a saucepan of cold water, bring to the boil and cook until falling apart. Drain, then transfer to an upright blender. Add 200 ml (7 fl oz) fresh boiled water and blend until a batter consistency. Cool, then refrigerate for at least 1 day to allow the air to expel from the mixture.

Spread the mixture evenly onto a non-stick baking mat to 2 mm (1/16 inch) thick. Finely chop the kombu and sprinkle over the mixture.

Place on a baking tray and dry in a dehydrator at 60°C (140°F) for 2 hours. Alternatively, place in the oven on the lowest temperature and leave until completely dry.

When ready to serve, heat the oil to 175°C (347°F). Break the dehydrated potato and kombu into 5 cm (2 inch) squares and deep-fry for 2 seconds. Turn out onto a board, cover with a clean tea towel (dish towel) and use your hands to flatten completely. Trim into 2 cm (¾ inch) squares.