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Wake up your dishes with a sprinkling of Crazy Salt! Use this seasoning blend on meats, vegetables, sauces, popcorn, eggs, and more.
I can not stop grinning over this Crazy Salt spice mix. Why did it take me so long to make my own version of Jane’s Krazy Mixed Up Salt blend?
No more searching the stores, no more buying the pre-mixed spices; this blend smells fresher and I like it even more than the original!
Crazy Salt
I’m in heaven with this copycat recipe for Jane’s Krazy Mixed Up Salt and I’m happily sprinkling it on everything.
For as long as I can remember, I’ve had a container of that seasoning blend in my spice cabinet. I think my mom used to shake it over popcorn when we were growing up.
You can use Crazy Salt anywhere you might want a sprinkling of salt, but it is especially amazing on eggs. Eggs just aren’t eggs in my house without the Crazy Salt.
Green Chile and Sausage Scrambled Eggs, Power Eggs, Smoked Salmon Scrambled Eggs, and even Hard Boiled Eggs are made better with a sprinkling of Crazy Salt.
Jane’s Krazy Mixed Up Salt Ingredients
The ingredient list is simple, likely ingredients that you already have in the pantry.
You can pulse all the spices in a blender for a finer more uniform blend of spices or simply stir them together in a jar.
When ready to use this spice mix, I tend to measure the spices in finger pinches, the same way I use kosher salt, so the jar method works great for me. Just shake the jar if the spices begin to separate.
- kosher salt
- granulated garlic
- fresh ground black pepper
- granulated onion
- celery salt
- cayenne pepper
- finely crushed sage
I use these seasonings on Pan Fried Chicken, Crispy Oven Chicken, Roasted Vegetables, Sauteed Vegetables, Popcorn, Roasted Potatoes, Pasta Salad, and Potato Salad.
If I cook it or enjoy eating it, it probably gets a sprinkling of crazy salt sometimes or another.
Crazy Salt
Ingredients
- 1/4 cup kosher salt
- 4 teaspoons granulated garlic
- 1 tablespoon fresh ground black pepper
- 2 teaspoons granulated onion
- 1/2 teaspoon celery salt
- 1/2 teaspoon cayenne pepper
- optional: 1/4 teaspoon finely crushed sage
Instructions
- Combine all the spices in a jar and stir or shake to combine. Store in an airtight container until ready to use. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 5/12/15 – recipe notes and photos updated 4/18/22}
Thank you for the recipe for Crazy Salt, I have been using it for years and love it! But it can be hard to find, no more. Can’t wait to make it. I use it as my only spice in my homemade chex mix that my family loves! Also love it on all vegetables. Will try it on more items also.
We were thrilled to find your Jane’s Krazy Salt recipe! We made it this wknd in a big mason jar. Set for the year! We first found JKS at a general store of a posh little town where we settled in PA, but after 2yrs this store stopped supplying it. We went nuts trying to find it. We were ordering it from a distributor in Florida. Then, we moved to the county next door and thrilled to discover it at the local general store. This store is closing due to large corporations like Costco & Walmart. We were devastated until we found your online recipe. We are addicted to JKS, it is a must-have for soups, scrambled & fried eggs, potatoes…. pretty much everything except sweets. Your recipe was marvelous. We added one ingredient…. hot paprika which we found at a whole foods store. Nice touch. Thanks again!
Question, what brand kosher salt? I understand Morton is twice as salty as Diamond and I want to get the proportions correct. Thank you!
I can’t say I’ve ever noticed a difference, Michele. For what it’s worth, I use Morton most of the time.
Pretty darn good! I tried this and a few other “crazy janes” like recipes, I think adding “accent” and the slightest amount of lemon pepper and a dash of marjoram gives it a little more edge. Then again I use to mostly for baked products (baked tilapia with this and some rosemary on top is an all time favorite). Have any want to try and figure out little caesars breadsticks? That one has alluded me for some years now I’ve almost given up…
I’m glad you’re enjoying the Crazy Salt, Kristin! I’ve never tried recreating those breadsticks.
I chanced upon this recipe, but have never heard of it. After all of the comments, I would like to try it. But I saw your comment and wanted to assist. I managed a LC for 5 years and can tell you how to do the breadsticks. You can buy store pizza dough also. I make mine homemade with tipo 00. You need about a 10 oz dough ball. Roll it out, cut into 8 slices, and let proof. Once they are ready, you brush with a mixture of real butter and real garlic. Then you sprinkle on parmesan cheese that has been mixed with Kosher salt. Start off with dry parmesan cheese and add a little Kosher at a time until you get the taste you want. You’ll probably recognize it if you eat the bread often enough. Enjoy!
I think I will try this blend! My husband eats to much salt, so he now tries stir bohght spice blends!
You are right, Sherry. Making your own spice blends is the best option for controlling salt.
Can you use powder garlic and onion instead of cranulated that is what i have.
Yes.
Very good. I used homegrown, homemade onion powder from the tops of onions so mine turned out a little “Hulk-ish” but no less tasty. thanks!
“Hulkish” that just made me laugh! I am glad you like the recipe, Jerilea.
So excited to make this. is sage in the original? you put optional so just wanting to get it as close as possible.
Thanks so much
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Yes, it is in the original, Theresa. Enjoy!
I am so happy I found this recipe. I started using Jane’s crazy Salt in Japan, where we lived for many years. I could get it in a three pack for a great price at Costco over there, so when we moved back to the US I was dismayed to find that they don’t carry it here! I have been ordering online, but the price keeps going up, so I will be making my own from now on for sure.
Enjoy the crazy salt, Sue! Happy cooking.
Made some today. I had tried this salt mixture from a local Pastie shop in my town and love it, but last time I was there they were out of it. Glad to have a recipe to make my own. Great in lots of dishes.
I’m so glad you like it, Nita! It’s a staple for us here.
I discovered this recipe years ago and then misplaced it. I was pleases to find it here today after getting a call from my granddaughter, Sarah, asking about my crazy salt recipe. She remembered it from her childhood and wanted to use it as an adult these days. Glad to find it to share with her again.
And I’m glad you were able to find the recipe again, Susan! Enjoy the crazy salt.
I’ve been using James crazy, mixed up salt for at least 45 years. Every time I mentioned it to someone they didn’t know what I was talking about. I’ve traveled a lot and lived in a lot of places, so I introduced a lot of people to it. It’s nice to know that I can make my own.
Having homemade spices/seasonings available wherever you go is a great skill to have, Jennifer! We love this crazy salt recipe.
I don’t think there is sage in Jane’s k (but who cares… it’s good to make it your own anyway)
I make my own as well. I think the fleks of herb are thyme and a tiny bit of bay leaf or Oregano
That sounds tasty, Edward. Glad to hear that you’re enjoying the crazy salt.
It’s a nice mix, but it’s not Krazy Jane’s. It does not taste the same.
Hmmmm, we really like it as written (actually prefer it to Jane’s) but you can certainly adjust to your own preferences.
I love having my own crazy salt! I modified a bit based upon the Jane’s brand. After salt I add the ingredients by volume in this order – granulated onion, pepper, granulated garlic, celery salt, dried thyme leaves, and if I feel like it I’ll crush some fresh dried oregano (store dried is kind of harsh). I don’t put the cayenne in it because I rather leave that to add on it’s own if the meal calls for it – for instance, I put this on eggs and veggies. I use this as salt, so I prefer the higher salt content. It’s really great and the best part is you can make it your own by nuancing the different ingredients or add something you love.
I was thinking next time I would use the first few ingredients and then add grown lemon grass so it tastes like an asian lemon pepper. I’ll do that in a small amount to see if I like it but thanks for the recipe!!
ooh! I love the lemon grass variation too. I bet it would be great!