Preheat oven to 375. Place pistachios on a baking sheet (dry, no oil). Place in oven until turning slightly brown and are fragrant, about 7 minutes.

Place a large skillet over low to medium heat. Add in coconut oil and pistachios. Sprinkle in sea salt, cinnamon, and chili powder and stir until the pistachios are thoroughly and evenly coated. Saute for an additional minute and then place in a large bowl or container for them to cool.

Store in an airtight container for up to 2 weeks.