Add the almond flour, coconut flour, xanthan gum, baking powder, and salt to a food processor. Pulse until fully combined. With the food processor running, pour in the apple cider vinegar. Once evenly distributed, add the egg, followed by the water. Stop the food processor once the dough forms a ball. The dough will be sticky to the touch.

Wrap the dough in plastic wrap and knead it through the plastic for one or two minutes, like squeezing a stress ball. Let the dough rest for 10 minutes (or up to two days in the refrigerator).

Divide the dough into eight balls. Roll each one out between two sheets of parchment paper using a tortilla press (recommended) or a rolling pin. For reference, each tortilla should weigh about 26 grams before cooking. Cut the tortillas into 8 triangles and set aside.

Transfer the chips to a baking sheet (with a rack or lined with parchment paper) and bake for 12 to 15 minutes until golden and crispy, flipping halfway through. Immediately coat with nutritional yeast.