Party mix can be made 3 days ahead and kept in an airtight container at room temperature.
Recipe information
Total Time
1 hr
Yield
Makes 2 servings
Ingredients
Special Equipment
Preparation
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.
