Prep the celery: Rinse the ribs and leaves thoroughly to remove grit. Trim the root ends and any tough, woody sections.

Slice evenly: Cut ribs into thin slices, about 1/8 inch thick. Chop leaves separately. Uniform size helps even drying.

Optional color soak: Stir lemon juice into a bowl of cold water. Soak the slices and leaves for 5 minutes, then drain and pat dry.

Arrange on trays: Spread celery in a single layer on dehydrator trays or parchment-lined baking sheets. Don’t overlap.

Dehydrate (preferred): Set your dehydrator to 125–135°F (52–57°C). Dry ribs and leaves for 6–10 hours. Leaves usually finish first. Rotate trays if needed.

Oven method: Set the oven to its lowest temperature (ideally 170–200°F / 77–93°C). Prop the door open slightly to allow moisture to escape. Dry for 3–6 hours, checking often to prevent browning.

Check for doneness: The flakes should be brittle and crisp, not leathery. They should snap when pressed between your fingers.

Cool completely: Let the flakes cool to room temperature on the trays. Trapping residual heat causes condensation in storage.

Condition the flakes: Place cooled flakes in a large jar no more than two-thirds full. Shake daily for 5–7 days. If any clumping or moisture appears, return them to the dehydrator to finish drying.

Store: Transfer to an airtight container, label with the date, and keep in a cool, dark cabinet.