This Crispy Taco Chaffle Recipe is unbelievably delicious! Paired with the Very Best Taco Meat, it takes taco night to the next level. The crunchy taco shells turned out even better than I had imagined!
INGREDIENTS
- 1 egg white
- 1/4 cup Monterey Jack cheese, shredded (packed tightly)
- 1/4 cup sharp cheddar cheese, shredded (packed tightly)
- 3/4 tsp water
- 1 tsp coconut flour
- 1/4 tsp baking powder
- 1/8 tsp chili powder
- Pinch of salt
INSTRUCTIONS
- Preheat your Dash Mini Waffle Maker and lightly grease it once hot.
- In a bowl, mix all ingredients until well combined.
- Spoon half of the batter onto the waffle maker and close the lid.
- Cook for 4 minutes without lifting the lid—this is essential for the chaffle shell to set properly.
- Carefully remove the chaffle and set aside. Repeat with the remaining batter.
- To shape the taco shells, flip a muffin pan upside down and drape the chaffles between the cups. Let them cool for a few minutes until they hold their shape.
- Fill with The Very Best Taco Meat or your favorite taco fillings.
- Serve with your favorite toppings and enjoy this crispy, keto-friendly taco chaffle!
