Ingredients:

  • 1.5 cups (168g) Super-fine blanched almond flour
  • 1.5 cups (170g) Low-moisture shredded mozzarella cheese
  • 1 oz (28g) Full-fat cream cheese
  • 1 Large egg, room temperature
  • 0.5 tsp Sea salt
  • 0.5 tsp Cumin powder
  • 0.5 tsp Chili powder
  • 0.25 tsp Garlic powder
  • 0.25 tsp Smoked paprika

Instructions:

  1. In a large microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second bursts, stirring in between, until the mixture is completely smooth and melted.
  2. Quickly fold the almond flour, egg, sea salt, cumin, chili powder, garlic powder, and smoked paprika into the cheese mixture. Work the dough with a spatula or hands until a uniform, non-sticky ball forms.
  3. Place the dough ball between two large sheets of parchment paper. Use a rolling pin to flatten the dough to a precise 1/8th of an inch thickness.
  4. Remove the top layer of parchment paper. Use a pizza cutter or sharp knife to score the dough into triangle-shaped chips.
  5. Transfer the parchment with the scored dough onto a baking sheet. Bake for 10 minutes at 350°F (175°C) or until the chips are golden brown and edges are mahogany.
  6. Allow the chips to cool completely on the baking sheet; this cooling phase is essential for the fats to set and achieve a shattering crispness.