In a large pot, boil the potato chips for 8-10 minutes until they are tender but still firm. Drain and pat dry with paper towels.

In a deep fryer or a heavy-bottomed pot, heat the oil over medium-high heat to 160°C.

Fry the potato chips in the hot oil for 5-7 minutes, until they are crispy but still pale. Remove them from the oil and place them on a baking sheet lined with parchment paper.

Place the baking sheet with the chips in the freezer for 20-30 minutes, until they are frozen.

In the meantime, preheat the oil to 190°C.

Remove the frozen chips from the freezer and fry them again in the hot oil for 3-4 minutes, until they are golden brown and crispy. Remove them from the oil and place them on a plate lined with paper towels to remove any excess oil.

While the chips are still hot, sprinkle them with the furikake seasoning and salt to taste.

Serve alongside Fresh Yuzu & Chilli dressing.