1. Preheat your oven to 150°C and line a baking sheet with parchment paper.
2. In a bowl, combine the melted coconut oil, powdered erythritol, vanilla extract, and sea salt. Mix well until the sweetener is dissolved.
3. Add the coconut flakes to the bowl and toss them gently to coat them evenly with the mixture.
4. Spread the coated coconut flakes in a single layer on the prepared baking sheet.
5. Bake in the preheated oven for about 15-20 minutes, or until the coconut flakes turn golden brown. Make sure to stir them every 5 minutes to ensure even browning and prevent burning.
6. Once the coconut chips are golden brown, remove them from the oven and let them cool completely on the baking sheet. They will become crispy as they cool down.
7. Once cooled, transfer the coconut chips to an airtight container for storage. They can be stored at room temperature for up to two weeks.
Enjoy these delicious keto-friendly coconut chips as a snack or use them as a topping for salads, yogurt, or desserts!