Firstly, put the mozzarella cheese in the microwave for 40 seconds or until melts.
Take the mozzarella cheese out of the microwave and whisk in the almond flour until combined.
Then, add the egg and combine everything well using your hands.
Add the salt and fennel seeds, combine with your hands.
After that, place the dough between 2 large sheets of parchment paper.
Use a rolling pin to roll out the dough; try to make the dough as thin as possible.
Then, cut the dough into triangles, then put them in a parchment paper-lined baking sheet.
Bake for 15-20 minutes on 180 C or until fully baked.
Allow them to chill, then serve with your favourite dips.
This recipe makes 8 servings; the number of servings vary based on how thin you roll out your dough and how big or small you cut the tortilla chips.These keto tortilla chips are the best alternative to the ordinary corn tortilla chips; they are crispy, and they go well with any homemade low carb dip.