Preparation Method
Preheat your waffle iron to a medium-high setting. A properly heated iron is the secret to a perfectly crisp chaffle.
In a small bowl, whisk the egg and pickle juice together until they are fully combined.
Stir in the shredded provolone cheese and bread crumbs (or almond flour).
Mix until a thick, scoopable batter forms.
Spoon half of the mixture onto the hot waffle iron, spreading it into a thin, even layer.
Quickly arrange 4 of the drained pickle slices on top of the batter.
Cover the pickles with the remaining half of the batter, close the lid, and cook for 3-5 minutes, or until the chaffle is golden brown and steam is no longer escaping.
Carefully remove the chaffle and serve immediately while it's hot and crispy. This recipe makes one large or two small chaffles.
Don't open the waffle iron too early! Wait until the chaffle is golden and easily releases from the plates to ensure maximum crispiness.
