I absolutely love bath salts. In the past I’ve posted tutorials for making rainbow bath salts and for making a stress-relieving lavender-magnesium bath soak, but I’ve never posted a tutorial about baking plain old bath salts. Sometimes simple is best, and with the holidays coming up, this simple DIY is a great go-to gift if you’re looking for something thoughtful, easy to make, and affordable.
So why bake bath salts? Well, you don’t really have to. But your finished bath salts will have oils in them, which will lead to some clumping after a while. Baking your salt/oil mixture will help it stay clump-free and looking fresh, which is particularly important if I’m giving the salts as a gift (or baking them well in advance!). It’s an easy process that really helps the salts look polished. So let’s get started.
Here’s what I used:
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- 1 cup Epsom salt
- 1 cup sea salt–or if you want to try something new (read: more expensive), you can use Himalayan Pink, dendritic, or, my favorite, Celtic.
- 1/4 cup baking soda
- 3/4 tbsp sweet almond oil
- 1 1/2 tbsp essential oil of your choice
- Food coloring
- Measuring cups, bowl, baking sheet, foil, oven, spoon
(Don’t use any ingredients you’re allergic to, and always spot test new ingredients to make sure you don’t have a reaction to them. Do not use any homemade products without consulting with an appropriate medical professional first. If you’re looking for a recipe to sell, make sure you consult with a professional first. Read my full disclaimer here.)
Step 1: First I mixed the Epsom salt, sea salt, and baking soda in a bowl. I added the oils and stirred.
Step 2: Next I added the food coloring. A little bit goes a long way. Mix well.
Step 3: I covered my pan with foil and spread the salt mixture evenly over the foil. I used two layers of foil and popped it in the over for about 15 minutes at 175.
Step 4: Every 5 minutes, I took the pan out and gently mixed the salts with a spoon. This is why I use two sheets of aluminum foil–one might rip. I also used a wooden spoon.
Step 5: When 15 minutes have passed, I take the pan out of the oven and let the salts cool completely, mixing them as they cool. Once they’ve cooled completely, I store in air-tight containers.
Note: It’s a good idea to let these sit out for a few hours before packaging them, even after they’ve cooled. I store my salts in open plastic baggies overnight after they have cooled completely.
Here’s my sampler lineup…
If you liked this post, definitely check out my 10 easiest DIY beauty gifts post here!