Homemade Celery Salt
Looking to add some variety to your FAILSAFE spice rack? This homemade celery salt — made with the stalks only — has a robust flavor and is the perfect seasoning to sprinkle atop your favorite protein sources, add to soups, or add to your regular veggies.
Looking to add some variety to your FAILSAFE spice rack? This homemade celery salt — made with the stalks only — has a robust flavor and is the perfect seasoning to sprinkle atop your favorite protein sources, add to soups, or add to your regular veggies.
- 2-3 large stalks of celery (feel free to do more!)
- salt (amount depends on the amount of celery you end up with)
Wash and chop 2-3 large stalks of celery. You can always do more (I’ve done the entire bunch), just depends on how much you want to make. Transfer to a baking sheet lined with paper towels and pat dry. Let it sit overnight to help get rid of some of the water, otherwise it will take 8+ hours of oven time.
The following day, preheat the oven to the lowest possible setting (mine gets down to about 175°F/80°C). Place celery on a parchment or silicone lined baking sheet and place in the oven. Cook for 5-6 hours, until the celery is dry enough to crunchin your hand. It will shrink down significantly. Let celery cool completely before moving into the next step.
To make celery salt: Combine equal parts dehydrated celery to salt (1/4 cup celery + 1/4 cup salt, 1 cup celery + 1 cup salt, etc) in a high speed blender or spice grinder and pulse until there are no large chunks remaining. Store in a lidded jar.
This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, egg free, nut free, corn free, and low salicylate