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

   In a large saucepan, pour enough oil to reach a depth of 2 inches.

3. 3

   Heat over moderate heat until a deep-fat thermometer inserted in the oil registers 365 degrees F.

4. 4

   Using a peeler (preferably Y-shaped), shave enough thin strips of the sweet potato to measure 6 cups (reserve remaining sweet potato for another use).

5. 5

   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.

6. 6

   (Return oil to 365 degrees F between batches.)

7. 7

   Cool oil to 340 degrees F.

8. 8

   Fry pumpkin seeds in 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.

9. 9

   (Return oil to 340 degrees F between batches.)

10. 10

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

11. 11

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

12. 12

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

* Per serving · 4 servings · Values may vary.