Preparation Method
Preheat your mini waffle iron until the indicator light shows it's ready.
In a small bowl, whisk the egg.
Stir in the shredded cheddar, crumbled bacon, ground flaxseed, and baking powder until everything is well combined.
Sprinkle half of the shredded Parmesan cheese directly onto the bottom plate of the hot waffle iron.
Pour the batter evenly over the Parmesan cheese, then top the batter with the remaining Parmesan.
Close the lid and cook for 3-5 minutes, or until the chaffle is golden brown, crispy, and the steam has mostly stopped.
Carefully remove the chaffle with a fork or spatula and let it cool on a wire rack for a minute to achieve maximum crispiness.
Let the chaffle rest on a wire rack for 1-2 minutes after cooking. This allows it to firm up and get even crispier.
Add a pinch of garlic powder or smoked paprika to the batter for an extra layer of savory flavor.
