Sweet-Potato Pumpkin Seed, and Chickpea Party Mix

• 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

1. Arrange chickpeas in 1 layer on paper towels and allow to air-dry while frying other ingredients.
2. Heat oil in a 3-quart heavy saucepan over moderate heat until deep-fat thermometer registers 365F.
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. 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. (Return oil to 365F between batches.)
6. Cool oil to 340F.
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. (Return oil to 340F between batches.)
9. Fry chiles until crisp but still red, about 1 minute, then transfer with slotted spoon to paper towels to drain.
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. Toss sweet-potato crisps, pumpkin seeds, chiles, chickpeas, and raisins with sugar, cayenne, and salt to taste.

chickpeas, vegetable oil, sweet potato, pumpkin seeds, red chiles, raisins, sugar, cayenne, thermometer

Taken from www.epicurious.com/recipes/food/views/sweet-potato-pumpkin-seed-and-chickpea-party-mix-104629 (may not work)