Thoroughly wash the konjac root under running water to remove any dirt or debris. Pat dry.

Using a sharp knife, shred or grate the konjac root into small flakes or pieces. The smaller the pieces, the faster and more evenly they will dehydrate.

Line dehydrator trays with parchment paper and spread the konjac pieces in an even layer, making sure they are not overlapping.

Dehydrate at 115°F for 6-12 hours, checking periodically and stirring the pieces around. The konjac is fully dehydrated when very dry and brittle.

Alternatively, you can dehydrate in the oven on the lowest temperature setting with the door propped open. Spread pieces on a baking sheet and stir periodically. This will take longer, up to 24 hours.

Once fully dried, transfer the konjac pieces to a food processor or blender. Pulse until a fine powder forms. Ensure it is evenly ground.

Store the konjac powder in an airtight container in a cool, dry place. Properly stored, it will keep for several months.

To use, mix the konjac powder with water. It will gel to create a jelly-like konjac paste that can be used for cooking, baking, and more. Start with a small amount of powder first to gauge the right water ratio.