Using a mortar and pestle or spice grinder, grind the fennel and cumin seeds to a powder.
In a 9×13 inch glass baking dish, stir together the oil, ground fennel and cumin, curry powder, salt, and cayenne pepper.
Bake for 10 minutes.
Meanwhile measure out the cereals, chips, and pea crisps. Before measuring the potato chips and tortilla chips, break them into smaller pieces, approximately Crispix sized.
Add the cereal and potato chips to the seasoned oil. Stir until well coated.