Preheat the oven to 350F (180C) and line the baking sheet with parchment paper.

In a mixing bowl, combine the almond flour, coconut flour, salt, black pepper, and smoked paprika (or taco spice).

In another mixing bowl (microwave-safe bowl), add the cheese and microwave for 1-2 min until fully melted and very soft.

Add the dry mixture to the melted cheese and mix using a spoon or a rubber spatula. When the mixture is warm to the touch but not hot, kneed until fully combined and the ball of dough has formed.

Divide the dough into two balls and roll out each one between two pieces of parchment paper as thin as possible without breaking the dough (around 1/16-inch or 2 mm). If the dough becomes too hard to roll out, microwave for additional 15 seconds, then roll out again.

Using a pizza cutter or a small knife, cut the dough into triangles and place them on the prepared baking sheet so they don't touch each other.

Bake for 10-12 minutes or until golden brown on the edges. If your oven has hot spots, flip the baking sheet halfway through the baking time to ensure an even browning. Let the chips cool down completely on the cooling rack before serving.