Thinly slice the celery and place in a bowl with the maltodextrin and salt and combine. Spread over a baking tray lined with baking paper. Dry in a dehydrator at 60°C (140°F) for 3 hours. Alternatively, place in the oven on the lowest temperature and leave until completely dry. Place the dehydrated celery in a spice grinder and grind into a fine powder.
This can be made 1 day in advance and stored in an airtight container in a dry place.
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