1. Make dough for tortilla chips: In a medium bowl, combine almond flour, protein powder, xanthan gum, and 1/2 teaspoon salt. Stir to combine. Pour in hot water and mix until dough forms.
2. Roll out to a thin sheet: Place dough in between two sheets of parchment paper. Roll out in all directions using a rolling pin, forming a rectangle shape, until the dough is very thin. The thinner the dough, the crispier the chip.
3. Cut triangle shapes: Cut dough into triangle shapes using a pizza cutter or a knife. Let sit for 5-10 minutes while oil heats up.
4. Fry the chips: In a large skillet, add enough avocado oil to cover the chips as they fry. Heat oil to medium heat. Once hot, add a few triangles to the oil (enough to cover the surface) and fry until golden. You can flip the chips if desired. Remove the chips with a slotted spatula or spoon and transfer to a paper towel-lined plate.
5. Make nacho cheese seasoning: In a small bowl, whisk together cheddar cheese powder, chili powder, smoked paprika, and remaining salt.
6. Coat chips: Add chips to a plastic bag or bowl and add seasoning. Toss to evenly coat tortilla chips.