1litre (35fl oz/4cups) fresh seawater, passed through muslin (cheesecloth)
1 small waxy potato, peeled
Bring the seawater to the boil.
Using a mandoline, thinly shave the potato into
16 discs about 1mm (1/32inch) thick. Blanch for 35 seconds in the boiling seawater. Drain and spread in a single layer on a large tray lined with baking paper. Cool to room temperature.