Preparation info

  • Difficulty


Appears in


By James Viles

Published 2016

  • About


  • 100 g ( oz) buckwheat
  • 480 ml (16½ fl oz) grape seed oil
  • 10 g (¼ oz) salt


Bring a panful of water to the boil. Add the buckwheat and cook for about 8 minutes. Strain and rinse in cold water to remove all the starch. Preheat the oven to 80°C (175°F). Spread out the buckwheat on a baking tray and dehydrate in the low oven for 24 hours. When ready to serve, fry in the grape seed oil until puffed and then season with salt while hot.