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Recipe: Kale chips

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Food, drink and music will blend on Saturday, May 21 when Growing Great Schools and the Hartford Symphony Orchestra hosts “A Culinary Symphony”.

Susan Kamin, Executive Director of Growing Great Schools and  Kenneth Ward of Rooster Company, joined FOX 61 Good Day Connecticut to talk about the event.

The evening will begin at 5:30 pm in the Bushnell’s Autorino Great Hall with Ray Hardman, host of WNPR’s “Morning Edition”, serving as host for the event.

The evening will also provide GGS with an opportunity to recognize several individuals for their dedication and commitment to the organization’s mission.

At 7:15 pm guests will proceed to Mortensen Hall where they will be treated to the Hartford Symphony Orchestra’s performance of Playing With Food 4: Food Fight!

Emceed by Hartford playwright and personality Jacque Lamarre, Playing with Food 4: Food Fight! will pit local chefs against each other while celebrity judges determine the winner

For more information on Playing with Food 4: Food Fight! visit Hartford Symphony.org.
KALE CHIPS (vegan)

  • 10 oz chopped kale leaves, washed, thoroughly dried (stems removed)
  • 2 tbs olive oil
  • 1/4 cup cashews, salted
  • 2 tbs sunflower seeds, salted
  •  5 tbs nutritional yeast
  • 1/4 tsp each salt and black pepper
  • 1 tsp garlic powder
  • ¼ tsp fenugreek


  1. Preheat oven to 300 degrees F.
  2. Add kale to a large mixing bowl and drizzle with oil. Use hands to massage the kale to soften its texture and disperse the oil. Set aside.
  3. Add cashews, nutritional yeast, pepper, garlic pepper and fenugreek to a food processor or blender and blend/pulse into a fine meal, scraping down sides as needed.
  4. Add spice mixture to the kale and toss with hands to distribute, working it into the grooves so it's thoroughly coated.
  5. Divide kale between 2 large baking sheets and spread into an even layer, making sure the pieces aren't overlapping to ensure crispiness. You may need to bake them in two batches depending on size of baking sheets.
  6. Bake for minutes. Then remove from oven and toss/flip kale to ensure even baking.
  7. Bake for 20-25 minutes, or until chips are crispy and golden brown, 'stirring' every 5 minutes. Watch carefully to ensure they don't burn. Let cool slightly before enjoying.
  8. Once completely cooled, store leftovers in a large plastic bag or container for 2-3 days. The crispy texture begins fading past 24 hours.