Preheat the air fryer: Set to 350°F (175°C) for 5 minutes. Preheating helps the chips crisp evenly.

Mix the dry ingredients: In a bowl, whisk almond flour, Parmesan, baking powder, salt, garlic powder, onion powder, and cumin or chili powder.

Melt the mozzarella: Microwave the shredded mozzarella in 20–30 second bursts, stirring between, until melted and stretchy. You can also melt it gently on the stove.

Form the dough: Add the melted mozzarella and egg whites to the dry mix. Stir quickly while the cheese is warm to form a cohesive dough. If sticky, let it cool 1–2 minutes and knead with clean hands or a spatula.

Roll it thin: Place the dough between two sheets of parchment. Roll to about 1/16–1/8 inch thick. Thinner dough = crispier chips.

Trim and cut: Peel off the top parchment. Use a knife or pizza cutter to trim edges for a rectangle, then cut into triangles or squares. Prick each piece once with a fork to prevent bubbling.

Prep the basket: Line the air fryer basket with perforated parchment or a silicone mat. Lightly spray with avocado oil.

Air fry the chips: Arrange pieces in a single layer with a little space between. Lightly spray the tops. Air fry at 350°F for 5–7 minutes, flipping halfway. They should look golden at the edges and feel firm.

Cool for crunch: Transfer to a rack and sprinkle with a pinch of salt while hot. As they cool, they’ll crisp fully in 5–10 minutes.

Repeat: Cook remaining batches. If chips soften, pop them back in the air fryer for 1–2 minutes.