Prep the air fryer. Set your air fryer to 300°F (150°C). A moderate temperature helps prevent scorching and gives you even browning.

Mix the coating. In a bowl, whisk the oil with maple syrup (or honey) if using. Stir in salt and any spices you like. Keep it light—too much liquid can make the chips soggy.

Toss the coconut flakes. Add the coconut chips and gently toss until they’re lightly coated. You want a thin, even sheen, not a heavy glaze.

Arrange in the basket. Spread the chips in a loose, even layer. Do not pack them tightly or they won’t crisp. If needed, cook in two batches.

Air fry for 3–5 minutes. Start checking at the 3-minute mark. Shake the basket or stir with tongs to promote even toasting.

Finish to your color. Continue cooking 1–2 more minutes until the edges turn golden. They can burn quickly, so watch closely.

Cool to crisp. Transfer to a plate or tray to cool completely. They’ll firm up as they cool, giving you that perfect crunch.

Season to taste. If desired, dust with a little extra cinnamon, cocoa, or a tiny pinch of salt while they’re still warm.