Instructions

1. Preheat oven to 350 degrees.
2. To a large glass bowl, add shredded mozzarella and cream cheese. Transfer bowl to microwave and microwave for 1 minute. Remove bowl from microwave and, using a spatula, mix melted cheese before returning bowl to microwave to microwave for additional 30 seconds. Mix again.
3. To bowl of melted cheese, add flax meal, ground sunflower seed meal, psyllium husk powder, and salt. (Add optional chip flavoring seasonings at this time.) Using your hands, mix ingredients until well-combined and you can easily roll dough into a ball. Transfer mixing bowl of dough to refrigerator to chill for 30 minutes.
4. Remove chilled dough from refrigerator. Spray two pieces of parchment paper with cooking spray. Lay one piece down, spray side up, placing dough in the center. Lay the other piece down, spray side down so it touches the dough, and lightly press down. Using a rolling pin, roll the dough until it is an even layer. The dough should be thin enough that the chips will be able to get crispy, but not so thin that they will burn when baking, about ⅛” in thickness. Remove and discard the top piece of parchment paper. Carefully slide a baking tray beneath the parchment paper with the dough on top.
5. Using a pizza cutter or sharp knife, slice dough into triangles and carefully pull cut dough apart so chips are not touching.
6. Transfer baking sheet to oven and bake until chips are golden, about 5-8 minutes, watching carefully so as to avoid chips burning. Remove baking sheet from oven and carefully transfer baked chips to a wire rack to fully cool. Serve chips with desired nacho garnishes.