Preheat waffle maker. Heat your mini waffle iron (or regular waffle iron) to medium-high. Lightly spray or brush with olive oil to prevent sticking.

Make batter. In a bowl, whisk together the eggs, mozzarella, Parmesan, almond flour, baking powder, herbs, garlic powder, salt, and pepper. Batter should be thick but pliable — if too stiff, you can add a teaspoon of water or unsweetened almond milk.

Cook chaffles. Spoon about ¼ cup of batter into the center of the hot waffle iron. Close and cook for 3–4 minutes (or per waffle maker instructions), until steam mostly stops, and the chaffle surfaces are golden brown and crisp.

Cool slightly. Remove carefully and let cool on a wire rack for 1–2 minutes — this helps the edges crisp up more. They’ll firm up as they cool.

Serve warm. Enjoy immediately plain, or use as a base for sandwiches, with sliced avocado, crispy bacon, or a smear of herbed butter.