Preheat your waffle maker. A mini waffle maker is ideal for chaffles. Let it get fully hot so the cheese crisps on contact.

Whisk the egg. In a small bowl, beat the egg until smooth. This helps it cook evenly and prevents rubbery spots.

Mix in the dry ingredients. Stir in baking powder, almond flour (if using), garlic powder, onion powder, and black pepper. The baking powder gives a little lift.

Add cheeses and ham. Fold in shredded cheddar and Parmesan (if using), plus the chopped ham. The batter will be thick—this is what you want.

Grease the waffle plates. Lightly spray or brush with butter or oil to avoid sticking and promote crisp edges.

Cook the first chaffle. Spoon half the mixture into the center of the waffle maker and gently spread to the edges. Close the lid and cook for 3–4 minutes, until deep golden and crisp.

Let it set. Use a spatula to lift it out and place on a wire rack for 1–2 minutes. This quick rest keeps it crisp.

Repeat. Cook the remaining batter the same way. Taste and adjust seasoning with a tiny pinch of salt only if needed—the ham and cheese usually cover it.

Serve your way. Eat as-is, smear with mustard, top with a fried egg, or use two chaffles as a “bread” for a hot ham-and-cheese sandwich.