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Preheat oven to 325 degrees.
In a large mixing bowl, combine the tamari, liquid smoke, maple syrup and paprika, making sure to break up any clumps. Add coconut flakes and gently toss making sure to coat each flake well, toss for about 45 seconds or so.
Using a slotted spoon, scoop seasoned coconut flakes and place onto a lightly greased, or parchment paper lined, rimmed baking sheet in a single layer. Sprinkle lightly with a bit of mineral salt if desired.
Place in oven and bake for 15 minutes. Set the timer for intervals of 5 minutes and stir each time making sure to rearrange all pieces by bringing the center flakes to the outside, and the outside flakes to the center for even cooking. Remove when coconut has a nice browned and caramelized color.
Let cool, it will get crispy as it cools.
Once completely cooled you can store leftovers in an airtight container and keep in the pantry for up 1 to 2 months. If it softens a bit, re-crisp in the toaster oven on medium for a few minutes, or under the broiler for a few seconds, keeping an eye that it doesn’t burn.