Recipe courtesy of Gourmet Magazine
Episode: Halloween Party
Save Recipe Print
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
about 8 servings
Level:
Intermediate

Ingredients

Directions

Special equipment: Deep-fat thermometer

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.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Sweet-Potato, Pumpkin Seed and Chickpea Party Mix

Recipe courtesy of Gourmet Magazine

Pumpkin Seed Dried Cherry Trail Mix

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword

          Latest Stories