Crispy Keto Mozzarella Tortilla Chips

Preheat the oven to 190°C (375°F). Line 2 large baking sheets with parchment paper or silicone mats.

In a microwave-safe bowl, melt the shredded mozzarella for 1 minute, then mix and heat in 15-second intervals until fully melted.

Once the cheese is melted, use a fork to mix in the almond flour, flaxseed meal, salt, and black pepper. Knead it gently until the mixture forms a dough-like consistency. If needed, microwave for a few more seconds to soften.

Divide the dough into 2 equal balls.

Roll out each ball of dough between two sheets of parchment paper until it forms an 8x10-inch rectangle.

Cut the dough into square or triangle-shaped chips, and spread them out on the prepared baking sheets, not touching each other.

Bake for 12-15 minutes, flipping the chips once halfway through, until golden brown on both sides.

Remove from the oven and let them cool before serving. Store any leftovers in an airtight container at room temperature for up to 3 days. To re-crisp the chips after the first day, bake them for 5 minutes at 180°C (350°F).