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1
Line 2 cookie sheets with Aluminum foil. Preheat oven to 225 F.
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2
Combine the puffed rice, oats, sweetened dried cranberries, ginger, pumpkin seeds and almonds in a large bowl.
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3
Heat the oil in a cast iron pan. once it begins to shimmer, add the mustard seeds. Once they've 'popped, add the cumin seeds. (Cumin fries much faster than mustard and thats why I add it after the mustard). Once the cumin seeds 'split', lower the heat and add the curry leaves. Stand back since they tend to sizzle and spatter oil around, thanks to the inherent moisture. Turn off the gas or remove the pan from the heat and then add the cayenne, salt and asafetida. Last, add the Molasses (it helps to use a spoon coated with oil, to ensure that all the molasses just drips off the spoon without sticking).
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4
Pour out the mixture into the center of the bowl with the other ingredients. Fold gently to coat evenly.
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5
Distribute the mix evenly between the two baking sheets into a thin uniform layer.
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6
Place into oven and bake for 20 minutes, making sure to stir the mix every 10 minutes. At the end of the 20 minutes, increase the heat to 250 F and bake for 10 minutes more. This ensures that the almond slivers get nice and crunchy. remove the trays from the oven and allow to cool completely. Crush the potato chips lightly and blend into the mix. Store in an airtight container once cooled completely.
