Combine the sea salt and ground cinnamon in a small dish and set aside.

Heat a large skillet over medium heat for 2 minutes. Add the spiced coconut chips and spread evenly in the pan in a single layer. Stir frequently.

Remove pan from heat and put the coconut chips in a glass bowl as soon as the flakes have reached an appealing level of toastiness which only takes about 3 minutes at the most.

Sprinkle with cinnamon and salt mixture tossing to coat evenly.

For maximum crunch, allow the lightly fried coconut chips to cool in a single layer on a cookie sheet.

Store the spicy coconut chips at room temperature in an airtight container (if they last that long!)

These low carb coconut chips are great served as a standalone snack or sprinkled atop other fruit and veggie dishes, i.e., green beans, berries, etc.!