Clean and dry celery leaves and stalks. Cut the stalks into small pieces.
Dehydrate both the leaves and stalks until dry. This can be done using a dehydrator at 125°F for approximately 8-12 hours. Stalks will take longer to dehydrate. Alternatively, you can use an oven at its lowest temperature for 20-30 minutes (be careful not to let them go brown). You’ll want to make sure everything is completely dehydrated. Any moisture can introduce mold.
Using a process processor, or spice blender, pulse the dehydrated leaves and stalks. Slowly add the salt one tablespoon at a time, pulse in between each addition and taste. Continue to add salt until desired taste is achieved.