In a zip lock bag, crush your chicken chips until pulverized. You could also use a food processor with a couple of pulses until it reached almond flour consistency.
In a medium bowl, add pulverized chicken chips, 1 cup of almond flour, ½ cup of grated parmesan cheese, 2 teaspoons of oregano, 2 teaspoons of basil, and 2 tsp of garlic powder.
In a small bowl, beat one egg.
Cut your 8 mozzarella sticks in half. Start by dipping one into the egg mixture and then coating it with the almond flour mixture. Then repeat the process one more time. Each stick will get two coats.
Place them in a prepared baking sheet with ½ inch spaced apart.
Once all sticks have been coated, place your baking tray into the freezer for at least 3 hours.
Preheat your oven to 350F and once heated, place your keto mozzarella sticks for 25 minutes or until slightly golden brown.