Preheat the oven to 200°. Line 2 baking sheets with parchment. Evenly space citrus slices in a single layer on baking sheets.
Bake, rotating sheets and flipping slices every hour or so, until slices are dry to the touch, 2 to 3 hours. Let cool completely on baking sheets. (Slices will crisp as they cool.)
In a medium heatproof bowl, melt the chocolate and coconut oil in the microwave or over a double boiler. Dip half of each citrus chip in the chocolate, and return to parchment-lined baking sheets in an even layer. Sprinkle chocolate-dipped halves with goji berries and sea salt. Refrigerate until set, about 15 minutes. Keep refrigerated in an airtight container, and serve chilled.
Crisping the slices of citrus in the oven concentrates their sweetness. Flaky sea salt provides the ideal balance of flavors.Recipe by Laura Rege.