I'm concerned about the canola oil. From what I've read, coconut oil would be better (yes, it's saturated fat, but its medium-chain triglycerides have a beneficial effect on the body). And for the reader who adds Splenda--!!!! Why don't you just sprinkle a little chlorine bleach on them?
As to the salt/no salt controversy, the reason recipes call for salt-free butter, then add salt, is that this way, the cook is in TOTAL control as to how much salt is added to the product (and what kind). If you add sea salt instead of table salt, the bigger crystals make the dish crunchier, and the salt contains more minerals, as a good side-effect.