Combine the almond flour, hemp hearts, salt and chili powder in the bowl of a food processor and pulse to combine. Place the mozzarella cheese in a small bowl and microwave until just melted, about 30 seconds. Pour the melted cheese into the almond flour and add the egg. Pulse until well combined and the dough pulls from the sides of the bowl into a ball. Remove the dough from the bowl, divide in half and form into two discs. The dough will be a little sticky but should be easy to handle and come together smoothly.
Place one of the discs between two pieces of parchment and roll out thinly with a rolling pin. The dough should be about 1/16-inch (2 mm) thick. Cut into triangles and transfer to a parchment-lined sheet pan. You do not want the chips to touch. Repeat with the other dough disc.
Sprinkle the chips lightly with sea salt and bake for 12-15 minutes or until golden and crisp. The baking time will vary depending on the thickness of your dough. Let the chips cool completely on the pan. Store at room temperature in an airtight container.
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Keto Tortilla Chips
Amount Per Serving (10 chips)
Calories 219Calories from Fat 162
% Daily Value*
Saturated Fat 3g19%
Vitamin A 239IU5%
Net Carbs 3g
* Percent Daily Values are based on a 2000 calorie keto diet.