Coconut Chips Crunch

 

1 cup coconut chips

1/2 tsp. kosher salt

1/2 tsp. sweet paprika

1/2 tsp. sugar, optional

 

Preheat the oven to 300°F. Toss the coconut with the salt, paprika, and sugar, if using, in a large bowl. Spread on a rimmed baking sheet and bake until the color of cornflakes, 5 to 7 minutes. Let cool completely before storing. This will keep in airtight container at room temperature up to 3 months.