Mix together the tamari or soy sauce, the maple syrup, and the smoked paprika (or the liquid smoke and regular paprika) until well mixed. If you mix them in either a container with a lid or a bag, it will be easier to coat the coconut chips in the next step.
Pour the coconut chips into the container with the mixed seasonings. If you are using a container with a lid or a plastic bag, it's easy to coat all of the coconut chips by shaking them with the seasonings until fully coated.
Spread the coated coconut chips over a baking sheet (or a dehydrator tray) so that they don't overlap too much.
Dry them out by using the low heat and convection setting of your oven (if you have one), or by using a dehydrator. They will get nice and crispy.
If you want them to be a toasted color, you can either use toasted coconut flakes to begin with, or you can put them in the oven at a higher heat setting for a few minutes. Be very careful if you choose to do so, checking on them every minute or so, because they can burn pretty quickly at higher heat settings.