Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
Scrub the russet potato and trim the ends. Using a mandoline or very sharp knife, carefully slice the potato into ¼"-⅛" slices.
Brush the parchment paper with a thin layer of olive oil and transfer the potato slices to the baking sheets, putting them close together but not overlapping. Then brush each potato slice with a very thin layer of oil; you will likely only need one to two teaspoons total to brush over all of the slices.
Bake the potato slices for 20 minutes, flipping them over at 10 minutes using silicone-tipped tongs. You may find that some slices cook faster than others. Keep an eye on the chips as they bake and simply take the ones that are finished cooking off the baking sheets if needed.
After 20 minutes, once the chips have crisped up around the edges, remove them from the oven and let them cool for 5 minutes. Combine the ground coconut flakes (use a coffee grinder or food processor to grind them) with the coconut sugar and cinnamon.
Transfer the chips to a bowl or container and toss them in the coconut cinnamon coating. Enjoy immediately!
Using a container with a lid to toss the chips in the coating will help ensure that they get evenly coated. These are best enjoyed immediately.