Who loves Chips?

We do !!

Hey Harriet, chuck a chip our way would you, sweetie?
(blame the caption on me, not Tracy or the seagull)

I just had to share this wonderful photograph with you!!

It is from Tracy at Hey Harriet, who describes herself as being obsessed by photography.  Well if that means doing a brilliant job of taking and presenting photos then I would certainly agree! 
I was looking at one of my favourite blogs, tractorgirl, where Julie shares, as she puts it "the beautiful things that connect people".  Julie is a maker of lovely home wares and accessories herself, and a Mum and farmer besides.
Anyway, Julie featured Tracy's beautiful photography,including this fabulous photo of peering seagulls. 

When I read the comments at the end, Tasha Chawner,creative jeweller, blogger and avid photographer herself, asked Tracy from Hey Harriet how she managed to photograph these seagulls, and she replied that she bribed them with, yes, of course you guessed it, CHIPS ! 

So you can understand why I had to share it with you today! 

Thank you so much  to Julie, Tracy and Tasha for allowing me to share.

Well it seems that we all love chips so I have found a recipe 

from taste.com.au which says it is for the

Best-ever deep-fried chips

  

tasty looking chips from taste.com.au

Crisp and golden on the outside, soft andfluffy on the inside, these really are the best ever chips!!

Ingredients (serves 4)

• 1kg Sebago potatoes (see note)
• 1.5 to 2 litres vegetable oil, for deep-frying

Method

1. Peel potatoes. Cut into long chips about 1.5cm thick. Use a clean tea towel or large piece of paper towel to pat potatoes dry.
2. Pour vegetable oil into a large saucepan, wok or deep-fryer until it is half-full. Heat over medium-high heat until a small piece of potato skin sizzles when dropped into oil.
3. Place a wire rack over a large oven tray lined with paper towels. Divide chips into 3 batches. Cook chips, 1 batch at a time, for 5 minutes or until they just start to colour. Use a slotted spoon to remove to rack. Repeat with remaining 2 batches, allowing oil to reheat in between batches. Preheat oven to 180°C.
4. When all chips have been cooked, allow them to cool for 10 minutes. Reheat oil. Cook chips in batches again, for 7 to 10 minutes each batch or until crisp and golden. Keep warm on rack in oven while cooking remaining chips. Season with salt. Serve immediately.

Notes

• Russet Burbank, Spunta, King Edward, Bintje or Sebago are the best potatoes to use for this recipe. Tip: Chips can be cooked in a metal chip basket (look for these in kitchenware shops). Dip the basket into the hot oil before adding potatoes - this prevents them from sticking to the basket.

Do give this recipe a try, and I would really like to know

what you think, and also how you cook your chips!!