Sweet-Potato Pumpkin Seed, and Chickpea Party Mix

Preparation

1. Step 1

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

   Step 2

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

   Step 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).

   Step 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. (Return oil to 365°F between batches.)

   Step 5

   Cool oil to 340°F.

   Step 6

   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. (Return oil to 340°F between batches.)

   Step 7

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

   Step 8

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

   Step 9

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