Preheat the oven to 350°F. Destem the kale by holding the stems in one hand and tearing the leafy green from the stem with the other. Hand tear the leaves into bite size pieces. Lay the leaves on a baking sheet and drizzle with 1 tsp olive oil and toss well.

In a small bowl, mix together the onion powder, garlic powder, dried dill, coconut milk powder, and ⅛ tsp salt.

Sprinkle the kale with the ranch seasoning and toss. Roast ranch kale chips in the oven until crispy and browned in places, about 10 to 14 minutes.