Active Time

　　1 hr

　　Total Time

　　1 hr

　　

Ingredients

Makes 2 servings

　　1 cup canned chickpeas, rinsed, drained, and patted dry

　　4 cups vegetable oil

　　1 small sweet potato

　　1/2 cup hulled (green) pumpkin seeds

　　3 (4-inch-long) fresh hot red chiles, cut crosswise into 3/4-inch-thick slices

　　1/4 cup raisins

　　1 teaspoon sugar

　　3/4 teaspoon cayenne (optional)

　　

Special Equipment

a deep-fat thermometer

　　

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.

　　Cooks' note:

　　Party mix can be made 3 days ahead and kept in an airtight container at room temperature.