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 Emma 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.
- ¼ cup Onion Powder
- ¼ cup Garlic Powder
- ¼ cup Black Pepper (ground)
- 2 tablespoons Chili Powder
- 3 tablespoons Paprika
- ½ cup Himalayan Salt or Sea Salt (finely ground)
- 2 tablespoons dried Parsley Leaf (optional)
- 1 tablespoon ground Red Pepper Flakes (optional)
- Mix well by shaking in a jar or in a food processor. Store in airtight container.
What foods did you eat in college?