Cheddar Nacho Crisps

1 c aged cheddar cheese 
1 c almond flour
1/4 t sea salt
½ t chili powder
3 T water

Preheat oven to 350F.  Line a cookie sheet with a piece of parchment paper.  Blend ingredients in a bowl.  Shape mixture into a ball.  Roll out the ball on the parchment paper.  Bake for 15 minutes or until the crisps start to get brown.  Cool for a few minutes, flip over, and bake for 5 more minutes.  Cool and then break into irregular sized pieces or "crisps".  

This recipe was adapted from a recipe for Nacho Cheese Chips by Comfy Belly®  (www.comfybelly.com).  We changed it a little bit to make it easier for us to make by ourselves.  We left out ½ t chili powder and thought it was too hard to cut regular triangle shapes so we just break the whole sheet apart into "crisps".  They taste great by themselves and are good for dipping in homemade guacamole or salsa.