How to choose between the various types of slice almonds

For garnishing in a salad or on cooked vegetables, sliced almonds are best for the texture. Blanched or unblanched is a matter of preference. I personally like the skin on because it looks nice and more fiber. I would toast the sliced almonds in a dry pan until it smells "toasty" or "nutty" even if the bag is labeled "roasted" or "toasted". The toasting brings out the oils and makes nuts taste so much better.

Unless the recipe specified (and even then, you can usually change) it’s a matter of taste or preference.
Which size (whole sliced or chopped), or condition (raw, roasted or roasted and salted) do you think is better for a recipe?
If you use salted, omit or reduce salt in the rest of the recipe.