Sweet-Potato, Pumpkin Seed and Chickpea Party Mix

• 3 cups canned chickpeas, rinsed, drained and patted dry
• Vegetable oil, for frying
• 3 small sweet potatoes, peeled
• 1 1/2 cups hulled (green) pumpkin seeds
• 8 (4-inch-long) fresh hot red chiles, cut crosswise into 3/4-inch-thick slices
• 3/4 cup raisins
• 1 tablespoon sugar
• 2 teaspoons cayenne (optional)
• Kosher salt
• Special equipment: Deep-fat thermometer

1. Arrange chickpeas in 1 layer on paper towels and allow to air-dry while frying other ingredients.
2. In a large saucepan, pour enough oil to reach a depth of 2 inches.
3. Heat over moderate heat until a deep-fat thermometer inserted in the oil registers 365 degrees F.
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. 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. (Return oil to 365 degrees F between batches.)
7. Cool oil to 340 degrees F.
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. (Return oil to 340 degrees F between batches.)
10. Fry chiles until crisp but still red, about 1 minute, then transfer with slotted spoon to paper towels to drain.
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. Toss sweet-potato crisps, pumpkin seeds, chiles, chickpeas, and raisins with sugar, cayenne, if using, and salt.

chickpeas, vegetable oil, sweet potatoes, pumpkin seeds, red chiles, raisins, sugar, cayenne, kosher salt, thermometer

Taken from www.foodnetwork.com/recipes/sweet-potato-pumpkin-seed-and-chickpea-party-mix.html (may not work)