Preheat the waffle maker. A mini waffle maker works best for thick, crisp chaffles. Let it heat fully so the cheese crisps on contact.

Whisk the egg. In a small bowl, whisk 1 large egg until it’s evenly mixed and slightly frothy. This helps the texture stay light.

Add the cheese. Stir in 1/2 cup shredded cheese until fully combined. The mixture will be thick and clumpy—totally normal.

Lightly grease if needed. If your waffle maker isn’t nonstick, brush or spray a little oil to prevent sticking.

Cook the chaffle. Spoon half the mixture onto the hot waffle maker (for a mini), close the lid, and cook 3–4 minutes until golden and crisp at the edges. Resist peeking too early.

Repeat with the rest. Lift the first chaffle out with a silicone spatula, then cook the remaining batter.

Let it set. Place cooked chaffles on a wire rack for 1–2 minutes. They crisp up more as they cool slightly.

Serve your way. Enjoy plain, add a pat of butter, top with a fried egg, or use two as low-carb “bread” for a breakfast sandwich.