Preheat the oven to 240°C (460°F) and line a baking tray with parchment paper.
In a mixing bowl, whisk together the almond flour, unflavored protein powder, salt, and psyllium husk powder until evenly combined.
Add the warm water and olive oil to the dry ingredients and knead until a cohesive dough forms; add a little more water only if the dough is too dry.
Place the dough between two sheets of parchment paper and roll it out with a rolling pin until it is very thin and even.
Use a pizza cutter or a sharp knife to cut the rolled dough into triangle (or desired) chip shapes while still on the parchment.
Transfer the cut triangles to the prepared baking tray, brush each piece lightly with olive oil, and arrange them without overlapping.
Bake for about 10–12 minutes, or until the edges are lightly browned and the chips are crisp.
Remove from the oven and let the chips cool completely on the tray so they crisp up before serving.
