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.