Preheat oven to 350F. Pulse the almond flour, cumin, paprika, onion powder, and garlic powder in a food processor two or 3 times.
Add the egg, olive oil, lime juice, and lime zest to the bowl. Pulse until well combined and the dough has formed.
Place the dough (it will be sticky) in between two pieces of parchment paper and use a rolling pin to roll the dough 1/8 inch thick. The thinner the dough is rolled, the crispier the chips!
Take off the top piece of parchment paper and use a pizza cutter to score the dough into triangles. Remove any excess dough and roll it again for another batch of chips. Evenly sprinkle sea salt on the dough.
Transfer the parchment paper to a baking sheet and bake on the center rack for 10 to 12 minutes or until golden brown.
Allow to cool for 15 minutes before using your hands to snap the tortilla chips apart.
Store in an airtight container in the refrigerator for 3 to 5 days.