Commercial seasoned salt is way overpriced, and there are many recipes for homemade on the Web. I keep a large container (that used to contain the commercial kind) on my counter and often use it instead of salt when I'm cooking. It's a constantly evolving mixture. I usually start with a recipe such as this (Seasoned Salt Recipe from our Southern Food Guide
), but double or triple all the ingredients except the salt. I always add some ground chili pepper for some kick, and often mustard powder. As time goes on, I throw in spice mixtures I bought but don't seem to be using, herbs and spices that are getting a bit old, or more garlic or onion powder.
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