Oh dear... I invented a new thing I can't control myself on.

Buy some unsweetened coconut. The sort I find is in largish chips. About the size of my thumbnail.

Put some butter or good tasting oil in a pan and heat it up to around medium-medium high. This last time I used a "roasted peanut oil", it was very good smells very much like roasted peanuts. Butter is great too.

Put in the coconut and stir occasionally to coat the coconut with the oil.
Add salt if you wish.

Add a sweetener if you want it sweetened. I used Slimsweet, made from Lo Han fruit because I love it's taste and it crystallizes like sugar does, so if you let this cool it'll kind of be sticky and brittle as if you had made it with sugar.
(As far as I know, you have to order Slimsweet online). Eryithritol or Xylitol might work the same way, but xylitol will have gassy side effects, Ery won't though.

I stir and toast until the coconut is well-brown.

Then you should let it cool... but I can't keep my hands off it.

Next time I do this, I'm going to add some heat, like hot chili powder.

Oh I forgot I did this another way that's really good.

I boiled the coconut with thin slices of ginger in water and added some splenda (and Slimsweet, but not a ton). Then I drained them and spread them on a pan and baked/stirred until they got brown and crunchy.

This way they weren't sticky and greasy but more like a potato chip. Light and crunchy. The ginger was awesome too.

Wow. This sounds interesting. And I have some coconut like this, so maybe I'll try it!