Low Carb Tortilla Chips (Keto, Gluten-free)

Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.

In a large bowl, mix together the almond flour and spices.

Add the egg and mix using a hand mixer, until a crumbly dough forms.

In a small bowl, microwave the mozzarella until it’s melted and easy to stir. (Alternatively, you can melt it using a double broiler on the stove.) Add to the dough mixture and knead/squeeze with your hands until well incorporated. If it stops incorporating before it’s fully mixed, you can reheat it for 15-20 seconds again before kneading more.

Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out very thin, about 1/16 in (2 mm) thick.

Cut the dough into triangles and arranged on the parchment lined baking sheet. Bake for 8-12 minutes, until golden and firm. The chips may release some sizzling oil on the top – just pat dry with a paper towel. They will crisp up as they cool.