For the tortilla chips:
1 cup grated mozzarella cheese
6 tbsp almond flour
¼ tsp salt
½ tsp chili powder or to taste (optional)
¼ tsp garlic powder (optional)
¼ tsp onion powder (optional)

For the salsa:
2 medium tomatoes, diced
½ small cucumber, peeled and diced
2 tbsp sliced spring onions
2 jalapeno peppers, seeded and minced
¼ lime, juiced
2 tbsp chopped parsley
salt, black pepper to taste