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Preheat oven to 200 degrees F, and line a baking sheet with parchment paper.
Using a sharp knife or a mandolin, slice the oranges into ¼ inch slices. Place them in a single layer on the parchment line baking sheet.
Combine coconut sugar and cinnamon in a bowl and stir together.
Sprinkle the top of each orange slice with the cinnamon sugar mixture, concentrating on the rinds (they can get better once they dry).
Bake for 2½-3 hours until the oranges slices are dried and darker in color. Remove from the oven and cool completely.
While the dried orange slices are cooling, use a double boiler or microwave to melt the chocolate chips until smooth.
Dip half of the orange slices into the melted chocolate, and place the slices back on the parchment paper.
Once the chocolate has cooled for 7 minutes, sprinkle flaky sea salt on top, then cool until the chocolate is completely set.
Store in an airtight container at room temperature or in the fridge.