Sweet-Potato Pumpkin Seed, and Chickpea Party Mix

1. 1

   Arrange chickpeas in 1 layer on paper towels and allow to air-dry while frying other ingredients.

2. 2

   Heat oil in a 3-quart heavy saucepan over moderate heat until deep-fat thermometer registers 365F.

3. 3

   While oil is heating, peel sweet potato and, using peeler (preferably Y-shaped), shave enough thin strips to measure 2 cups (reserve remaining sweet potato for another use).

4. 4

   Fry sweet-potato shavings, 1/2 cup at a time, until golden and just crisp, about 1 minute, then transfer with a slotted spoon to paper towels to drain.

5. 5

   (Return oil to 365F between batches.)

6. 6

   Cool oil to 340F.

7. 7

   Fry pumpkin seeds in 2 batches, covered (seeds will pop and splatter), until puffed (but not brown), 30 seconds to 1 minute, then transfer with slotted spoon to paper towels to drain.

8. 8

   (Return oil to 340F between batches.)

9. 9

   Fry chiles until crisp but still red, about 1 minute, then transfer with slotted spoon to paper towels to drain.

10. 10

    Fry chickpeas in 2 batches until golden and crisp throughout, 5 to 10 minutes, then transfer with slotted spoon to paper towels to drain.

11. 11

    Toss sweet-potato crisps, pumpkin seeds, chiles, chickpeas, and raisins with sugar, cayenne, and salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.