Crunchy Delight: Homemade Keto Tortilla Chips

NUTRITION INFORMATION PER SERVING
Calories: 220 | Fat: 18g | Total Carbs: 8g | Net Carbs: 4g | Fiber: 4g | Sugar: 1g | Protein: 10g

INGREDIENTS
2 cups Blanched Almond Flour
1/2 tsp Chili powder
1/2 tsp Garlic powder
1/2 tsp Cumin
1/4 tsp Paprika
1/4 tsp Sea salt
1 large Egg (beaten)
1/2 cup Mozzarella cheese (shredded)
INSTRUCTIONS
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.