Ingredients:

  • 1 cup shredded Low-Moisture Mozzarella Cheese (loosely packed)
  • 1 large Egg
  • 1 tablespoon Almond Flour (optional, for sturdiness)
  • ¼ teaspoon Baking Powder
  • Pinch Sea Salt
  • Pinch Black Pepper
  • Cooking Spray or Oil (as needed)

Instructions:

  1. Preheat the mini waffle iron thoroughly until the indicator light signals readiness.
  2. Lightly spray the top and bottom cooking plates of the iron with cooking spray or brush with oil. This prevents sticking and ensures easy removal.
  3. If using almond flour and baking powder, whisk them together briefly in a mixing bowl. Otherwise, skip this step.
  4. Add the egg, salt, and pepper to the bowl and whisk vigorously until the mixture is uniform and slightly frothy.
  5. Stir in the shredded mozzarella cheese until everything is well combined and coated in the egg mixture. The consistency will be thick and slightly gloopy.
  6. Place approximately ¼ cup of the mixture directly into the center of the hot waffle iron. Ensure the batter covers the grids but does not spill over the edges when closed.
  7. Gently close the lid. Do not press down initially; allow the mixture to expand.
  8. Cook the chaffle until the majority of the steam escaping from the sides of the iron has subsided (usually 4–6 minutes). This lack of steam indicates readiness and maximum crispness.
  9. Carefully lift the lid and remove the chaffle using a non-scratch spatula.
  10. Immediately transfer the hot chaffles to a wire cooling rack. Cooling on a rack is crucial to prevent condensation and keep them crisp.
  11. Continue the cooking process with the remaining batter, re-spraying the iron between batches if necessary.