Getting Ready

Choose firm, crisp stalks that haven't begun to go limp and prepare them for drying. Cut off the leafy tops and the root end, then slice them into 1/4-inch thick pieces. Larger pieces will take longer to dry completely and are more likely to dry unevenly. Bring a pot of water to a full boil and submerge the celery in the water for two minutes, or for four minutes at altitudes between 3,000 and 5,000 feet. Immediately plunge the blanched celery into ice water so it stops cooking. Drain and dry it completely with paper towels after it cools.

Oven Drying

Oven drying requires an oven temperature of 140 to 150 degrees Fahrenheit. Higher temperatures will cook instead of dry the celery. Test the oven temperature by preheating the oven, then propping the door open by 2 to 3 inches and placing an oven thermometer inside. Adjust the oven temperature as necessary until the temperature inside is consistently near 140 F with the door propped open. Line a broiler rack with cheesecloth and arrange the celery in a single layer on top. Arrange multiple trays of celery in the oven so there is 2½ to 3 inches between the top and bottom of each tray, and rotate them in the oven throughout drying so the celery dries evenly. Celery can take 20 hours or longer to dry completely. Remove it when the celery feels completely dry and brittle.

Using a Dehydrator

Dehydrators maintain an even temperature and allow for air circulation, so they can dry celery in 10 to 16 hours. Most dehydrators allow you to arrange the celery on trays in a single layer. Place them inside the dehydrator, plug it in and set it for 140 F, if it has a temperature adjustment. At eight hours, begin monitoring the celery for doneness. Remove trays as the celery becomes crisp and brittle.

Storage and Use

After cooling the celery to room temperature, fill a jar or plastic bag 2/3 full of the dried celery chips. Close the jar or bag loosely and shake it once or twice a day for about one week so the pieces don't stick together. After a week, you may securely close the jar and store the celery in a cool, dry place for as long as one year. When using the celery, 1 cup of dried equals approximately 2 cups of fresh. Simmer celery in hot water or broth to reconstitute it.