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–+ servings
5 from 1 vote

Homemade Celery Salt

We normally use the leaves from the celery stalk in soups or stocks. In the summer we do not make lots of soups therefore we had the idea to make some homemade celery salt. This was a winner! It tastes, smells, and looks so much better than the store bought brand.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 30
Calories: 2kcal

Equipment

  • 1 Toaster/Convection Oven with air fryer rack
  • 1 Mini Food Processor
  • 1 Measuring spoon
  • 1 Spice Jar w Lid

Ingredients

  • 2 Cups Celery Leaves From the stalk
  • 1 Tablespoon Sea Salt

Instructions

  • Wash and dry the celery
  • Pick the leaves only from the stalk
  • Place on an air fryer rack with a piece of parchment below the rack on a drip pan to catch any leaves that fall through
  • Set the oven temp to 195F
  • Cook for 20 minutes until your leaves are all crunchy (do not over cook, keep an eye on them and check after 10-12 minutes as oven temps can vary a bit
  • Place the dried leaves and salt into the mini processor and process until salt has broken down
  • Place back into the oven at the same temp for 2-3 minutes
  • Let it cool and use a funnel to pour into a spice jar.
  • Store in a cool dry place for up to six months.

Nutrition

Calories: 2kcal | Carbohydrates: 0.5g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 245mg | Potassium: 41mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 71IU | Vitamin C: 0.5mg | Calcium: 6mg | Iron: 0.03mg