Mix together raspberries (frozen or fresh), and blend with the maple syrup. You can add a little freshly squeezed orange juice or lime juice to help make a smooth puree if you like. It also adds a bit of a tangy flavor. If you are using a different low carb sweetener, you can mix it with the lime juice to help distribute it better.
Mix together the coconut chips with the raspberry mixture until all of the coconut chips are well coated.
Spread the coated coconut chips over a lined baking sheet or on a dehydrator sheet.
Dehydrate in the dehydrator or by baking at a low, convection setting until the chips are dry and crispy.
Serve immediately or store in a sealed container until ready to use.