Start by making the tortilla chips. In a large bowl, mix together the shredded mozzarella cheese, almond flour, and cream cheese.
Place the mix in the microwave and heat on high for a minute. Stir well and then heat for another 30 seconds. Stir well, mixing the melted cheese and almond flour well.
Add the egg, salt and cumin to the bowl and mix well.
Scoop the dough onto a parchment lined sheet tray. Place a second piece of parchment on top and then use a rolling pin to roll the dough into a very thin rectangle between the parchment.
Remove the top piece of parchment paper and then bake the thin dough sheet in the preheated oven for 12-15 minutes or until the dough begins to brown.
Remove the tray from the oven and immediately cut the dough into triangle chips.
Once cut, return the chips to the oven to bake for another 4 minutes then let the chips cool.
Divide the chips between 6 bowls and top with the nacho toppings. Microwave for about 30 seconds per bowl to melt the cheese and then enjoy while warm!