Seasoned salt is one of those seasonings that can be used on almost anything. I usually keep a pint or even quart size mason jar of this in my spice cabinet because it easily goes in soups and stews, on almost any chicken dish or beef dish, and even adds some kick to eggs and breakfast foods.
It is aptly named because it is literally a mixture of salt (I use Himalayan salt) and spices. It takes about a minute to make (two minutes if you let a toddler help you) and it shortens the time it takes to season recipes since many common spices are combined.
I have trouble even typing this now, but in college, it was the only seasoning I had on hand and I used it to make my ramen noodles palatable (cringe-if that is even possible) when I cooked them in the microwave (double cringe). Thankfully, my taste buds and meal choices have matured quite a bit and I now use an upgraded version of store bought seasoned salt and a wide array of much healthier recipes.
Today, I’m sharing my homemade version of seasoned salt as a throwback to my poor food choices in college and to celebrate my love of real food today. After all, as Erma Bombeck said,
Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I’m taking with me when I go.
Check out all of my homemade spice blends here.
Homemade Seasoned Salt Recipe
Yield 2 cups
Homemade seasoned salt combines spices and salt for a versatile and easy to use spice that is great with almost any dish.
- Combine all ingredients and mix well. Store in airtight container.
Adjust the quantities in this recipe up or down to make a larger or smaller amount.
Serving Size 1/2 tsp
Amount Per Serving
% Daily Value
Sodium 292 mg
Total Carbohydrates 0.4 g
Dietary Fiber 0.1 g
Sugars 0.1 g
Protein 0.1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
What foods did you eat in college?