Ham and Cheese Crispy Chaffles (Printable Version)
Crispy golden waffles with ham and melted cheddar offer a quick, protein-packed low-carb option for any meal.
# What You'll Need:
→ Wet Ingredients
01 - 2 large eggs
02 - 2 tbsp unsweetened almond milk or regular milk
→ Cheeses
03 - 1 cup shredded cheddar cheese
04 - 2 tbsp grated Parmesan cheese
→ Meats
05 - 1/3 cup diced cooked ham
→ Dry Ingredients
06 - 2 tbsp almond flour
07 - 1/4 tsp baking powder
→ Seasonings
08 - 1/4 tsp garlic powder
09 - 1/8 tsp black pepper
10 - Pinch of salt
# Step-by-Step:
01 - Preheat your waffle maker according to manufacturer instructions.
02 - In a medium bowl, whisk together eggs and almond milk until fully combined.
03 - Add cheddar cheese, Parmesan, diced ham, almond flour, baking powder, garlic powder, black pepper, and salt. Mix until well combined and a thick batter forms.
04 - Lightly grease the waffle maker with nonstick spray or a small amount of oil to prevent sticking.
05 - Pour half the batter into the center of the waffle maker, spreading gently. Close and cook for 4–5 minutes, or until golden brown and crispy.
06 - Repeat with the remaining batter to make the second chaffle.
07 - Remove chaffles carefully and let cool on a wire rack for 2–3 minutes to achieve maximum crispiness. Serve warm.
# Expert Advice:
01 -
- These come together in literally fifteen minutes flat, which saved me countless busy mornings when nothing else sounded appealing
- The texture is somehow both crispy outside and tender inside, making them feel like comfort food without the heavy carb crash
02 -
- Different waffle makers cook at wildly different speeds, so check your first chaffle at three minutes and adjust from there
- Letting them cool on a wire rack instead of a plate keeps them crispy, otherwise the steam trapped underneath makes them soggy
03 -
- Pre-shredded cheese has anti-caking agents that can make the texture weird, so grate your own cheese when possible
- Spread the batter slightly after pouring but do not go all the way to the edges, the chaffle needs room to expand