Sure: We toss them right on top of plain Greek yogurt.

Or atop a green salad.

Or on top of mac and cheese or casseroles.

We never let those little pieces chips die heedlessly. We use them as croutons.

We use any chip pieces, plus cracker and pretzel pieces—anything crunchy. You can store all the crumbs in an airtight jar. A mix of crumbs will taste even better!

If you have enough, pulse them to an even consistency and use them as breading for chicken and fish.
 
TYPES OF CHIPS: CAN YOU ADD TO THIS LIST?

Here’s the list of chips we’ve had. Can you add to it?

Sweetgreen garnishes a green salad with tortilla chips. We use the broken chip pieces at the bottom of the bag. Photo courtesy Sweetgreen.

 
*The main difference between the two types of chip is that a tortilla chip is cut from a whole tortilla, and a corn chip is made from corn meal.

TOP PHOTO: Maya Kaimal Naan Chips.
BOTTOM PHOTO: Tandoori-cooked naan from
Stonefire.

A NEW KIND OF CHIP FROM MAYA KAIMAL

The latest addition to our roster of chips are Naan Chips from Maya Kaimal Fine Indian Foods. Joining the company’s line of Chickpea Chips, they’re available nin Sea Salt, Rosemary and Almost Everything (onion, poppy and anise). You can find a store locator as well as e-tailers at MayaKaimal.com.

One of the delectable family of Indian breads, naan (pronounced like the female name Nan) is a light, leavened bread, traditionally in a teardrop shape and cooked in a clay oven (see photo).

The chips are baked in a proprietary flame-baked process meant to emulate a wood-fired tandoor oven. The process creates the signature blisters and bubbles of authentic naan flatbread (it took more than 40 tries to get it right).

The toasty triangles are lighter and flakier than pita chips, and the seasonings are incorporated into the dough, not dusted on the surface.

Enjoy them with guacamole, hummus or other dips; with cheese or soup; or simply crunch away.