Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Microwave the cheese in a large microwave-safe bowl until fully melted, about 2 minutes. Add the almond flour and mix well, until you have a thick, cohesive dough.
Place a large piece of parchment paper on the counter, place the dough on top, and flatten it into a rectangular shape. Top with another piece of parchment and roll until evenly flat and thin, 1/8 - 1/6 of an inch thick.
Using a pizza cutter or knife, cut into triangles and place on the prepared baking sheets. Bake for 6 minutes. Depending on how thin you rolled the dough, they may be done at this point. They should be golden brown. If they are not golden brown, bake for another 5-7 minutes. Remove from oven and sprinkle with salt. Let cool completely; they become crispier as they cool.
Make the guacamole. Cut avocados in half, remove the seeds, and scrape the flesh into a mixing bowl. Mash with a fork. Stir in the lime juice and pico de gallo. Season to taste with salt and pepper.