What is a chaffle?
A chaffle is a cheese-and-egg waffle cooked in a waffle maker. It is naturally gluten free and typically low carb, especially when you keep add-ins simple.
Can I make these without a mini waffle maker?
Yes. A standard waffle iron works great. You will just get fewer, larger chaffles. Pour in just enough batter to thinly cover the grid and do not overfill since eggs expand as they cook. Cook until the steam slows down and it smells toasted, usually about 4 to 6 minutes depending on the iron.
Why did my chaffle stick?
Usually one of these: the iron was not hot yet, you opened it too early, or the nonstick coating is worn. Certain cheeses (especially very low fat shreds) can also stick more and brown less. Preheat fully, wait until steam slows down before opening, and lightly oil the iron if it is older or temperamental.
How do I make them crispier?
Add a tablespoon of almond flour, let the iron preheat longer, and cook until the steam mostly stops. Also, do not stack hot chaffles right away. Let them cool for a minute on a rack so they do not steam each other soft.
Can I make these dairy free?
Chaffles really rely on cheese for structure and crisp. Dairy free shreds can work, but results vary by brand. If you try it, oil the iron well and expect a softer texture.
Can I make the batter ahead?
You can mix the batter and refrigerate it for up to 24 hours. Whisk again before cooking since the cheese and spices like to settle.
Does it matter if I use pre-shredded cheese?
It can. Pre-shredded cheese often has anti-caking agents, which can melt a little differently. Freshly shredded tends to melt smoother and can give you slightly better pull and crisp. That said, pre-shredded absolutely works when you are hungry and not trying to start a cheese grating hobby.
