Mix together the juice of half of a lime, with the matcha and maple syrup. (For a lower carb option, you can mix a small amount of water with the low-carb sweetener of your choice.)
Add the coconut chips, and mix well until all of the coconut chips are well coated.
Spread the coconut chips over a lined baking tray, and bake at a low temperature using a convection setting if available. You can also use a dehydrator instead.
Bake or dehydrate until the chips are fully dried and crispy.
Serve immediately, or store in a well sealed container.