A WORD FROM CHEF ALLAN

Following are some suggestions from Phoenix Home & Garden Executive Chef M. Allan Schanbacher for choosing and serving tortilla chips.

* For best taste, eat the chips long before the expiration date, and heat them in a 300-degree oven for 5 to 6 minutes before serving.

* “Pair the right chip with the right job,” says Chef Allan. Thin chips go well with salsa, whereas guacamole requires heftier kinds. Also, triangle-shape chips offer maximum scooping surface.

* Decide what texture you prefer: Stone-ground chips are crunchier than the cracker-like milled options.

* Chips that are going stale can be used in casseroles, tortilla soups and more.

* Making your own chips is a good way to get rid of old tortillas.