INSIDE CHELLZ KITCHEN
Mitchelle Phetlhe | Tuesday May 5, 2026 09:29
You can stand confidently in front of someone else’s chaos, calmly pointing out exactly where they went wrong, offering neat solutions tied up with a bow, only to walk straight back into your own kitchen and do the exact opposite. It’s almost laughable, really. Or maybe it’s just human nature. Either way, I find myself shaking my head at my own habits more often than not. I know I’m not alone in this. I’ve come to you before, humble and slightly embarrassed, recounting kitchen mishaps that could have easily been avoided if I had just slowed down for a moment. Not reading a recipe from start to finish and ending up mixing in all the butter when I should have divided it. Trying to recreate something technical purely off memory, convinced I’ve got it under control, only to realise halfway through that I’ve skipped a critical step. Eish... those moments sting a little, but they also teach. And yet, here I am again. This time, the culprit was a pack of Bahari Spring Roll Pastry Sheets. You’d think by now I would know better than to skip instructions, especially when dealing with something I’ve never actually used.
But excitement has a funny way of clouding judgment. I was genuinely thrilled to be using these pastry sheets, already imagining the possibilities, already tasting the crunch in my mind. So instead of flipping the packaging over and giving it a proper read, I just... went for it. The first batch? Absolute perfection. Golden, crispy, everything you want from a deep-fried pastry. I was proud, not even going to lie. I stood there thinking, “Yes, I’ve got this.” But confidence without caution is a slippery slope. When I used this pastry for the second time, something felt off almost immediately. The sheets looked different. They were flakier, slightly brittle, and not behaving the way they had before. That’s when it hit me, that quiet realisation that I had done something wrong. There it was, clear as day. Once thawed, do not refreeze. Simple. Direct. Impossible to misinterpret. Yet I had done exactly that. I had thawed the pastry, used what I needed, and popped the rest back into the freezer without a second thought.
Now, in true stubborn fashion, part of me still wants to believe that maybe, just maybe, if I store them better, keep them tightly sealed and away from moisture, I might get away with refreezing them at least once. But let’s be honest, that’s me trying to bend the rules. If you want the best results, follow the instructions. It’s that simple. Learn from my shortcut so you don’t have to repeat it. This past Sunday morning was the kind that unfolds slowly and gently. The boys had gone off to their grandmother’s place after church for lunch, a little tradition they’ve grown into and one I’ve come to appreciate. The house was calm, almost too quiet, giving me space to handle a few meetings and steal a bit of “me time”. But as the afternoon settled in, I found myself drawn back into the kitchen, thinking about what I could make for them when they got back. I remembered someone mentioning how you can turn the pantry sheets into quick, delicious bites with very little effort. I still had a few of those spring roll sheets left.
Despite my mistake with them, they were still usable and perfect for a simple snack experiment. I didn’t want to get into anything complicated. Just something light, quick, and satisfying. Something that would feel like a treat without requiring a full production. Sometimes the simplest ideas are the best ones. As the pastry fried, the kitchen filled with that unmistakable aroma of sugar and Hinds Cinnamon. It was a warm and inviting kind of smell. By the time the boys walked through the door, that scent had already made its way to the entrance, greeting them before I even could. They followed the smell straight into the kitchen, eyes scanning the counters, trying to figure out what had been created. I plated a small portion for each of them, trying to play it cool, but inside, I was already anticipating their reaction.
They didn’t disappoint. Fingers dipping in immediately, no hesitation. Crunch, chew, pause... then the expressions. Eyes widening, heads nodding, those little sounds of approval that don’t even need full sentences to communicate exactly what’s being felt. Shalom was the first to speak, asking if these “chips” were my creation. While looking at me like I had just unlocked something major. According to him, I had “made it big”. He took one piece and offered it to his dad. Just one. Just so he too could appreciate the chips, he handed it to him and stepped back out, out of a desire to protect the stash. Boki, on the other hand, had already started moonwalking across the kitchen floor, reaching for more, barely able to form words between bites. When I asked him to give his dad some too, he followed the same strategy. One piece. That was it.
What I like most about this snack is its adaptability. We went the sweet route this time, but the possibilities don’t stop there. You could easily flip this into a savoury treat. Imagine a batch seasoned with Hinds Aromatic Garlic and Herb, another dusted with their potato spice, and maybe even one with a bold mix of salt and Hinds cayenne for a bit of heat. The base stays the same, but the flavours can take you anywhere. That’s the beauty of cooking: it leaves room for both mistakes and magic.
INGREDIENTS
Bahari Spring Roll Pastry sheets
Oil for deep frying
1 cup brown sugar
1–2 teaspoons Hinds Cinnamon
INSTRUCTIONS
Start by allowing your spring roll pastry sheets to thaw completely according to the package instructions. Once thawed, keep them covered with a slightly damp cloth to prevent them from drying out while you work. Using a sharp knife, slice the pastry sheets into chip-sized pieces. Keep the sizes relatively even to ensure they cook uniformly. Heat oil in a deep pan or pot over medium heat. To test if the oil is ready, drop in a small piece of pastry. If it sizzles and rises to the surface quickly, you’re good to go. Carefully add the pastry pieces into the hot oil in small batches. Avoid overcrowding the pan, as this will lower the oil temperature and result in less crispy chips. Fry until golden brown and crisp, which should take just a few minutes. Remove the fried pastry. While still warm, transfer the chips to a bowl and sprinkle with brown sugar and Hinds Cinnamon. Toss gently to ensure each piece is evenly coated. The warmth of the chips will help the sugar and cinnamon stick beautifully. Allow them to cool slightly before serving, though they’re best enjoyed warm when the coating is at its most fragrant, and the crunch is at its peak. And there you have it. A quick, comforting, anytime-of-day snack.