Preheat oven to 425 F.

Add the mozzarella cheese and cream cheese to a microwaveable bowl. Microwave on high for 1 minute. Add the almond flour and stir to combine. Microwave another 30 seconds. Stir again and add the egg. Mix well with your hands to form a dough.

Place tortilla dough between two pieces of parchment paper. Roll out into a thin rectangle about 1/2 inch thick. Remove top parchment. Sprinkle with cumin, salt and chili powder.

Place dough with parchment onto a baking sheet and transfer to the oven. Bake 12-14 minutes until golden brown. Flip and cook another 3-5 minutes to golden brown.

Remove baked dough from oven. Use a sharp knife to slice into triangles. Place chips back on baking sheet and return to oven to crisp for 3-5 minutes.

Serve with Keto Queso.