Preheat the air fryer. Set it to 375°F (190°C) and let it heat for 3–5 minutes. A hot basket helps create a crisp exterior.

Mix the batter. In a bowl, whisk the egg until smooth. Stir in mozzarella, parmesan, almond flour, mayonnaise or cream cheese, baking powder, and seasonings. The mixture should be thick and scoopable, not runny.

Prep the basket. Lightly spray the air fryer basket or a piece of parchment cut to fit with small perforations. This keeps the chaffles from sticking and encourages airflow.

Portion the batter. Divide into two equal mounds (for sandwich-size chaffles). Place one mound in the basket and gently spread into a 4–5 inch circle about 1/3 inch thick. Don’t make it too thick or it won’t crisp.

Air fry the first side. Cook for 5–6 minutes until the top looks set and edges are golden. Time can vary by air fryer, so check at the 5-minute mark.

Flip for crisp. Carefully flip the chaffle using a thin spatula. If it resists, give it another minute. Air fry 2–3 more minutes until deep golden and crisp.

Repeat. Remove the chaffle and place it on a wire rack to stay crisp. Cook the second portion the same way.

Rest before serving. Let chaffles sit for 2–3 minutes. This sets the structure and boosts crunch.