Celery salt

  

Celery salt is a key ingredient in American Southern-Style fried chicken. It is easy to make and more fragrant than store bought ones.

1. Pick the leaves from each celery stalk.

2. Wash them and use kitchen towel to dab dry.

3. Place in a single layer on a baking dish and dehydrate them in the oven (fan mode) at 70 degree celcius. Turn the leaves a few times for even dehydration.

4. Once the leaves are crispy but not brown, remove from oven and set aside to cool. Weigh the dried leaves to determine the quantity of salt using this proportion: 1 part leaves, 2 parts salt.

5. For small amount of leaves, crush them with your fingers. For bigger batch, tansfer the dried leaves to a blender and grind the leaves until they are fine. Mix in the salt. 

6. Store celery salt in an air tight container.