These go hand in hand with a good pint of bitter or a shot of whiskey on a cold winter night.
Rinse the Kombu in cold water, then soak it for 5-10 minutes in tepid fresh water.
Cut into the size you want your crisps to be. Place on a baking tray on grease proof paper if you have some.
Bake for approximately 10 minutes, until crisp.
Serve hot or cold