Sauces & Condiments
This Lawry's Seasoned Salt copycat recipe delivers that signature garlic-pepper crunch in just minutes—no fancy equipment or expensive ingredients required. I first recreated it during a particularly busy week when I needed a pantry staple that could elevate everything from popcorn to roasted potatoes.
The secret lies in balancing coarse salt with dried garlic and black pepper for that signature tangy kick.
This dry blend is a game-changer for home cooks, replicating the iconic flavor profile with simple ingredients: coarse salt, garlic powder, black pepper, and a pinch of onion powder. Unlike store-bought versions, this mix stays fresh for months when stored properly, making it a cost-effective kitchen essential.
The coarse texture clings perfectly to foods, ensuring every bite gets that bold, garlicky punch.
Perfect for seasoning popcorn, eggs, pretzels, or roasted vegetables, this versatile blend transforms ordinary dishes into something extraordinary. Whether you're hosting game day or just craving that familiar flavor, this recipe delivers restaurant-quality results with minimal effort. Let's get started—your taste buds will thank you.
Store in an airtight container for up to six months, and keep a small jar on your counter for quick access. The blend's simplicity means you can easily adjust the ratios to suit your taste, making it a customizable seasoning that works in countless recipes.
Trust me, once you try this, you'll never go back to the store-bought version.
Ingredients for lawry's seasoned salt copycat
Four essential ingredients plus three optional boosters for that iconic Lawry's crunch and kick.
| Ingredient | Amount | Notes |
|---|---|---|
| Coarse Kosher Salt 🧂 | 3 tbsp | Diamond Crystal preferred for texture |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly cracked for potency |
| Onion Powder 🧅 | ½ tsp | Finely ground for smooth blend |
| Ground White Pepper 🌶️ | ½ tsp | For subtle depth (optional) |
| Dried Parsley Flakes 🌿 | ½ tsp | For subtle herbal note |
| Smoked Paprika 🌶️ | ¼ tsp | For subtle smokiness |
| Ground Mustard 🌶️ | ¼ tsp | For tangy depth (optional) |
The coarse kosher salt is non-negotiable—Diamond Crystal gives the perfect grainy texture, but any coarse salt works. I grab mine in bulk at Whole Foods or Costco because it lasts forever. The garlic powder should smell vibrant, not dusty—Penzeys or McCormick are reliable brands. For that extra punch, toast the garlic powder in a dry pan for 30 seconds before mixing. The black pepper needs to be freshly ground; pre-ground loses its bite fast. If you're feeling fancy, Trader Joe's sells whole peppercorns for cracking at home.
No garlic powder? Fresh garlic cloves roasted until caramelized, then blended into powder works wonders (trust me, it's a game-changer). Short on smoked paprika? A pinch of liquid smoke (just a dash) mimics the smokiness. The ground mustard adds that signature tang—if you skip it, add an extra pinch of onion powder. For a milder version, halve the garlic powder and double the parsley flakes. This blend is all about balance, so taste as you go. Store-bought versions often use anti-caking agents; this homemade mix is just salt, spices, and pure flavor.
This mix keeps indefinitely in an airtight glass jar—seriously, I've had mine for over a year with no loss of flavor. The coarse texture means it clumps slightly, so give it a quick shake before each use. Portion into small jars for easy access; I keep one on my counter for popcorn and another in the fridge for eggs. The spices mellow slightly over time, but the salt keeps everything vibrant. If you're gifting this, mason jars with ribbon make it look like a gourmet treat. Pro tip: Spritz a little vodka into the jar before sealing to preserve freshness even longer.
Why You'll Love This Recipe
- No Pantry Panic: I’ll never stress over missing spices again—just salt, garlic powder, and a trio of powders I already have. Honestly, it’s the kind of recipe that makes me feel like I’m actually stocking my kitchen right.
- Umami Magic: That white pepper? It’s the secret weapon—subtle but so good. The garlic and onion powders hit like a savory punch, turning bland roasted potatoes or grilled chicken into something that tastes like it’s been simmering all day.
- Game for Any Meal: Slap it on eggs for breakfast, toss it in popcorn for movie night, or use it to finish off a weeknight stir-fry. Between us, I’ve even sprinkled it on avocado toast just to watch my roommate’s eyes light up. (Yes, even on a Tuesday night.)
- Pocketbook Hero: A single batch costs pennies but lasts forever—I’ve got jars in my fridge, freezer, and even the car for tailgates. Not the prettiest, but the taste makes up for it, and my wallet thanks me every time.
Step-by-step instructions for Lawry's seasoned salt copycat recipe
Here's how to recreate that iconic garlic-pepper crunch at home with restaurant-quality precision.
Measure Ingredients with Precision
Start by gathering all your ingredients and measuring them accurately. I use a digital scale for the smaller measurements like the 0.25 teaspoon smoked paprika and ground mustard—this ensures you get that perfect balance of flavors. The 3 tablespoons coarse kosher salt forms the base, so don't skimp here; it's what gives that signature crunch.
For the 1 tablespoon garlic powder, I prefer freshly ground if possible—it makes a noticeable difference in flavor. The 1 teaspoon black pepper should be freshly cracked for maximum potency. Spread each ingredient on a clean surface to check for any clumps, especially the dried parsley flakes and onion powder, which can sometimes stick together.
Combine Dry Ingredients in a Mixing Bowl
In a medium bowl, start by adding the 3 tablespoons coarse kosher salt. This forms the foundation of your seasoning blend. Using a whisk or fork, create a small well in the center of the salt. This helps distribute the remaining ingredients more evenly throughout the mixture.
Next, add the 1 tablespoon garlic powder to the well and gently whisk to incorporate. Then add the 1 teaspoon black pepper, 0.5 teaspoon onion powder, and 0.5 teaspoon ground white pepper. Whisk continuously for about 30 seconds to ensure everything is thoroughly combined. The mixture should look uniform with no visible streaks of individual ingredients.
Add the Finishing Touches for Depth
Now it's time to add the finishing ingredients that give this blend its signature complexity. Sprinkle in the 0.5 teaspoon dried parsley flakes, 0.25 teaspoon smoked paprika, and 0.25 teaspoon ground mustard. The parsley adds a subtle herbal brightness, while the smoked paprika contributes a gentle smokiness and the mustard brings a hint of tang.
Gently whisk all ingredients together for another 30 seconds until fully combined. At this point, you should notice the mixture becoming slightly darker in color, thanks to the smoked paprika and black pepper. The ground mustard might make the blend appear slightly more granular, but that's completely normal and adds to the texture.
Pulse in a Food Processor for Perfect Texture
Transfer the mixture to a food processor fitted with the metal blade. Pulse in 3-second bursts until the blend reaches a coarse, even consistency. You're aiming for something between sand and fine gravel—this texture mimics the original perfectly. Avoid over-processing, as that can turn the mixture into a fine powder, losing that signature crunch.
After each pulse, stop and check the texture by running your fingers through the mixture. It should feel uniformly coarse with no fine particles remaining. If needed, transfer the blend back to the mixing bowl and use a fork to break up any clumps that may have formed during processing.
Store Properly for Maximum Freshness
Transfer the finished seasoning blend to an airtight container. I prefer glass jars with tight-sealing lids, as they help maintain the blend's freshness and prevent moisture absorption. Store in a cool, dark place—like your pantry—for up to 3 months, or in the refrigerator for up to 6 months for maximum potency.
Before each use, give the container a gentle shake to redistribute any settled ingredients. This seasoning blend works beautifully on everything from popcorn and pretzels to meats and vegetables. The key to recreating that Lawry's flavor is in the balance—don't alter the measurements, and you'll achieve that iconic garlic-pepper crunch every time.
Pro Tips For Making Lawry'S Seasoned Salt Copycat
- TOAST THE SPICES: Mix your garlic powder, onion powder, and black pepper in a dry skillet over medium-low heat for 30 seconds—just until you smell that warm, toasted aroma. I learned this the hard way: skipping this step leaves the seasoning tasting flat, like someone forgot to wake up the flavors.
- WEIGH THE SALT: Use a kitchen scale for the kosher salt—1 cup fluffed equals about 280 grams, not the 200 grams you’d guess. I was over-salting everything until I realized volume measurements with coarse salt are a gamble, and this recipe demands precision.
- SIFT THE MIXTURE: Combine all ingredients in a bowl, then sift through a fine-mesh strainer before storing. The white pepper and ground spices clump like lazy teenagers, and sifting breaks them up so every pinch delivers the same punch.
- STORE IN AIRLESS CONTAINER: Transfer the finished blend to a vacuum-sealed bag or jar with a tight lid—humidity turns it into a sad, clumpy mess in days. I used to keep it in a loose jar, and by week two, it looked like someone had dumped sand in there. Not ideal.
Flavor customization for these flavors
Spicier Kick
If you love heat, double the black pepper to 2 teaspoons and add ½ teaspoon cayenne pepper for a fiery punch. I’ve tested this version on popcorn and roasted nuts—it’s a crowd-pleaser at game day gatherings.
For a smoky twist, replace half the cayenne with ½ teaspoon chipotle powder to mimic the depth of barbecue seasoning. 🌶️
Herb-Infused Twist
Swap out the dried parsley flakes for 1 teaspoon dried thyme or rosemary to create a savory herb blend perfect for roasted potatoes or grilled meats. I once made this version for a Thanksgiving dinner—it elevated the mashed potatoes to restaurant-level flavor.
For a Mediterranean touch, add ½ teaspoon dried oregano and reduce the onion powder to ¼ teaspoon.
Sweet & Smoky
Add ½ teaspoon brown sugar and ¼ teaspoon cinnamon for a sweet-smoky version that’s amazing on pretzels, roasted squash, or even baked apples. This combo works surprisingly well with caramelized onions—trust me, it’s a match made in flavor heaven.
Store this sweeter version in a jar labeled “Sweet Snack Seasoning” to avoid confusion with the classic blend.
Citrus Zing
For a bright, citrusy twist, add ½ teaspoon dried lemon zest or orange peel powder (find it in the baking aisle). This version shines on seafood, grilled chicken, or even sprinkled over fruit salads.
I’ve used it to rim cocktail glasses for a sophisticated garnish—your guests will think you’re a mixologist pro. 🍋
Extra Garlicky
Want that garlicky punch even stronger? Replace the garlic powder with 1 tablespoon granulated garlic (it’s more concentrated) or add ½ teaspoon onion powder and ½ teaspoon celery salt for a deeper savory note.
This version is my go-to for steak seasoning or roasted Brussels sprouts. Just be warned—it’s intense, so use sparingly at first.
Low-Sodium Option
Reduce the coarse kosher salt to 2 tablespoons and add ½ teaspoon smoked sea salt for a lower-sodium version that still delivers big flavor. This works well if you’re watching your salt intake but still crave that garlicky crunch.
Pair it with air-popped popcorn or baked sweet potatoes for a lighter option that doesn’t skimp on taste. ⚡
Nutrition facts
Frequently asked questions
Why does the original Lawry's Seasoned Salt have that signature crunch?
The iconic texture comes from using coarse kosher salt (like Diamond Crystal) rather than fine table salt. The larger granules create that satisfying crunch while still clinging perfectly to foods. The food processor pulse step ensures an even, sand-like consistency that mimics the original.
Can I make this without a food processor?
Skip the food processor and simply whisk all ingredients together in a bowl until fully combined. For texture, use a fork to gently break up any clumps. While it won't be perfectly uniform, you'll still get that garlicky flavor—just with slightly more variation in grain size.
How much seasoning should I use per serving?
Start with ½ teaspoon per serving for most applications (popcorn, eggs, pretzels). For meats or vegetables, use 1 teaspoon per pound. The coarse texture means it clings well, so a little goes a long way. Taste as you go—this blend is potent!
Will this blend work for baking?
Yes, but use it sparingly. Sprinkle ½ teaspoon into cookie dough, cornbread batter, or muffin mixes for subtle garlicky depth. Avoid adding it directly to yeast breads—it can overpower delicate flavors. For cakes, reduce to ¼ teaspoon to prevent bitterness.
Why did my homemade version taste different?
Common reasons include using fine salt (loses texture), old spices (check expiration dates), or skipping the food processor step. Also, store-bought versions sometimes include anti-caking agents. Double-check your measurements—especially the garlic powder and black pepper—as these carry the most flavor impact.