Preheat oven & prep sheet. Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.

Mix base dough. In a mixing bowl, combine almond flour, lime zest, sea salt, chili powder, smoked paprika, and garlic powder. Stir briefly to combine the dry ingredients.

Add wet ingredients. Add the beaten egg and melted coconut (or olive) oil to the bowl. Stir until the mixture begins to form a coarse dough. If it’s too dry to come together, add water a tablespoon at a time until it holds together and feels slightly pliable.

Roll out thinly. Between two sheets of parchment paper, roll out the dough thin — as close to 1/8 inch (≈ 3 mm) as you can. The thinner the dough, the crispier the chips.

Cut into shapes. Remove top parchment, use a sharp knife or pizza cutter to slice the dough into triangles or your preferred chip shape. Transfer pieces onto the lined baking sheet, spacing them slightly apart.

Bake. Place in oven and bake 10–12 minutes, watching carefully. Chips should be golden at edges but not burnt. If some edges brown faster, remove them and let the rest bake a bit longer.

Cool & crisp. Once out of the oven, let chips cool on the baking sheet for 5–7 minutes — this helps them crisp fully. Sprinkle a pinch of coarse sea salt flake and a crack of black pepper if desired.

Serve. Enjoy warm or at room temperature. Pair with guacamole, salsa, a spicy dip — or enjoy plain as crunchy snack.