Ingredients

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

Directions

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

saucepan, pour enough oil to reach a depth of 2 inches. Heat over moderate heat until a
deep-fat thermometer inserted in the oil registers 365 degrees F.
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).
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 degrees F
between batches.) Cool oil to 340 degrees F.
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.
(Return oil to 340 degrees F between batches.)
Fry chiles until crisp but still red, about 1 minute, then transfer with slotted spoon to
paper towels to drain.
Fry chickpeas in batches until golden and crisp throughout, 5 to 10 minutes, then transfer
with slotted spoon to paper towels to drain.
Toss sweet-potato crisps, pumpkin seeds, chiles, chickpeas, and raisins with sugar,
cayenne, if using, and salt.