Layer 1/4 cup of the cheese into the waffle maker.
Add the egg on top of the cheese.
Add the remaining 1/4 cup of cheese on top of the egg.
Cook until it's crispy. It gets crispier as it cools too.
Tips and Tricks to Make the BEST Chaffles Ever
Patience. That's the best tip. They don't take very long but if you want a crisp keto waffle, you are just going to have to be a little patient and let it take the 5-7 minutes that it takes to crisp up. Just when you think it's done? Give it another minute or two. Don't rush.
Layering. If you're making a chaffle with cheese, the way to do this is to layer cheese at the bottom, pour in a tablespoon or so of egg, and then top with cheese again. It's the crispy cheese on the bottom and top that will make them crispy.
Shallow waffles. If you want crispy waffles, the shallower the waffle iron, the easier/faster it is to crisp up the chaffle.
No overfilling. Overfilled chaffle makers...well, they overflow of course. Which makes a huge mess! So if in doubt, underfill rather than overfill. No more than 1/4 cup of TOTAL ingredients at a time.
Squeeze it. I've heard of other people using squeeze bottles so they can get just a little egg into the mini waffle maker.
Easy cleanup. I like to use a wet paper towel when the waffle iron is warm, to make cleanup easy. Not hot though--obviously! Just warm.
Brush it. I've found a toothbrush works well to clean between the waffle iron teeth. You can also try this sponge cleaner, which I also use to clean the little area on the rim of my Instant Pot.
No peeking. I can tell you from LOTS of personal experience, that opening the waffle iron every 30 seconds "just to check" doesn't hep the chaffle cook any faster. Your best bet is to not even open it for 4-5 minutes.
No steaming. if you're using the Dash mini, the little blue light goes out when it's mostly cooked, but most importantly, the chaffle stops steaming quite so much. That's a good sign that it's done.
Get hot. Wait until the waffle iron is hot before you add ingredients, and they're a lot less likely to stick, and a lot easier to clean up.
Mat it. Okay so about that overflow. I do find that it happens to me more often than I would like! One thing that has made cleanup easier for me has been to put a silicone trivet underneath.
Slice or shred. I know most recipes out there suggest shredded cheese, but I have better luck with the thinnest slice of cheese I can buy. I find it crisps a lot faster.
Not-so-eggy. If you find your chaffles too eggy, use egg white instead of the whole egg.
Not-so-cheesy. If you want them to taste less cheesy, try mozzarella cheese.
Crispy Cooling. Allow the chaffles to cool before eating. They get crisper as they cool, so try not to stuff the hot chaffle into your mouth right away.
Make lots. Make enough to share, everyone will want them, no matter whether they're keto or not.