Preheat the oven to 350ºF.

Stir together the seasoning blend on a plate and set aside.

Combine the almond flours, protein powder, xanthan gum, salt, and baking powder in a bowl and whisk to combine evenly. Add in the oil and a tablespoon of water. Use a spoon to stir the dough until it comes together, adding more water if needed. Oil your hands and press the dough together into a ball. Press the dough ball into a flat disc with your hands and place it between two sheets of parchment paper.

Roll the dough as thin as possible between baking parchment (this is key to getting a crispy chip). Remove one of the sheets of baking parchment and cut dough into desired shapes (I like to use a pizza cutter). Transfer the scored dough and parchment onto a baking sheet (this way you do not need to lift or move the thin chips). They will not spread when baking and are easy to break along the scored lines when cooked. Bake for 8-10 minutes, or until golden throughout. Note: if your dough is not an even thickness, the chips will cook at different rates so be sure to roll them as evenly as possible and keep a close eye on them as they bake, pulling golden ones out as needed, and moving the chips around and continuing to bake until all the chips are evenly golden. It is key to get them as golden as possible for the most crisp texture.

When cooked, remove from oven and add to the plate of seasoning, tossing to coat them all before they cool. Transfer coated chips to a parchment lined sheet to cool completely before enjoying.