Ingredients:

  • 1 1/2 cups Low-Moisture Part-Skim Mozzarella, shredded
  • 2 oz Full-Fat Cream Cheese, cubed
  • 3/4 cup Fine Almond Flour
  • 1/2 tsp Xanthan Gum (optional, for elasticity)
  • 1 Large Egg, lightly whisked
  • 1/2 tsp Sea Salt (for dough)
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Smoked Paprika (or regular)
  • Extra Flaky Salt (e.g., Maldon), as needed

Instructions:

  1. Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats. This setup is crucial for easy handling.
  2. Melt Cheeses: Combine the shredded mozzarella and cubed cream cheese in a large microwave-safe bowl. Microwave in 30-second intervals, stirring until the mixture is fully melted, smooth, and stretchy (the 'Fathead' base).
  3. Combine Dry Ingredients: In a separate small bowl, whisk together the almond flour, xanthan gum (if using), 1/2 tsp sea salt, garlic powder, and smoked paprika.
  4. Form the Dough: Pour the combined dry mixture and the whisked egg directly into the hot, melted cheese mixture. Using a sturdy spatula, fold and press vigorously until a uniform, slightly sticky ball of dough forms. Work quickly, as the dough stiffens rapidly upon cooling.
  5. Roll Dough: Divide the dough ball in half. Place the first half between two sheets of parchment paper. Roll the dough out as thinly as possible (aim for 1–2 mm thickness) to ensure maximum crispness.
  6. Score the Chips: Remove the top layer of parchment. Using a pizza cutter or sharp knife, swiftly slice the dough into evenly sized triangles or squares. Do not separate the pieces yet.
  7. Bake Initial Stage: Slide the parchment sheet onto the preheated baking tray. Bake for 10–12 minutes, or until the edges begin to turn golden brown and the dough is firm.
  8. Separate and Crisp: Remove the sheet from the oven. Quickly separate the scored chips and spread them out slightly. Return the chips to the oven for an additional 3–5 minutes until they feel dry and crisp.
  9. Cool and Season: Transfer the hot chips to a wire rack. Immediately sprinkle generously with extra flaky sea salt. Allow the chips to cool completely—they will achieve their final, maximum crispness during the cooling stage.
  10. Store: Once fully cooled, store the chips in an airtight container at room temperature.