Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
Melt the mozzarella cheese in a microwave-safe bowl in 30-second intervals, stirring between each, until fully melted and smooth.
In a separate bowl, whisk together the almond flour, coconut flour, cumin, chili powder, salt, and garlic powder. Add the egg to the dry ingredients and stir to combine.
Pour the melted mozzarella into the flour mixture and mix quickly with a spatula, then use your hands to knead it into a smooth, uniform dough. Divide the dough in half. Place one half between two sheets of parchment paper and roll it out as thin as possible, about 1/16-inch thick. Repeat with the other half.
Remove the top parchment from each sheet and cut the dough into triangles, similar to tortilla chip shapes. Transfer the parchment with the triangles onto the baking sheets and spray lightly with avocado oil.
Bake for 10 to 14 minutes, rotating the sheets halfway through, until the chips are golden brown and crispy. Watch closely during the last few minutes as they can go from golden to burnt quickly.
Let the chips cool completely on the baking sheets. They will crisp up further as they cool. Serve with guacamole or salsa.
