Preheat the oven to 350°F

Whisk the almond flour with your seasonings of choice, and the salt in a large bowl. 

Place the mozzarella cheese in a microwave-safe bowl and microwave in 30-second intervals, until melted, 1 to 2 minutes, depending on your microwave.

Add the melted mozzarella to the bowl with the almond flour and stir until well combined. 

Knead the dough using your hands until you have a smooth dough.

Place the dough between two sheets of parchment paper and roll it out into a rectangle.

Cut the dough into small triangular shapes using a knife or pizza cutter. 

Arrange the keto tortilla chips in an even layer on a prepared baking sheet and bake, until the chips are golden and crispy, 12 to 15 minutes. The color is the best indicator, if the keto tortilla chips are golden, they are ready! 

Set aside to cool and season with a pinch of Himalayan salt. The chips will continue to crisp up as they cool.