Crispy cinnamon-sugar tortilla chips are topped with warm, spiced apple filling and finished with caramel sauce. Serve with whipped cream or vanilla ice cream for a fun dessert twist on apple pie.
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
Cut each tortilla into 8 wedges to make chip-sized pieces.
Brush both sides of the tortilla wedges lightly with melted butter, then arrange them in a single layer on the prepared baking sheets.
Mix the granulated sugar and ground cinnamon in a small bowl, then sprinkle the mixture evenly over the tortilla wedges.
Bake for 8 to 10 minutes, flipping halfway through, until the chips are crisp and lightly golden. Set aside to cool.
While the chips bake, place the apple slices, brown sugar, lemon juice, salt, and 1 tablespoon of water in a medium skillet over medium heat.
Cook the apples for 4 to 5 minutes, stirring gently, until they begin to soften.
In a small bowl, stir the cornstarch into the remaining 1 tablespoon of water, then add it to the skillet.
Cook for 1 to 2 more minutes, stirring, until the apple mixture thickens and turns glossy. Remove from heat and stir in the vanilla extract.
Arrange the cinnamon chips on a serving platter, spoon the warm apple filling over the top, and drizzle with caramel sauce.
Serve immediately with whipped cream or vanilla ice cream if desired.
Notes
For extra flavor, add a pinch of nutmeg to the cinnamon sugar or a little more caramel sauce before serving. The cinnamon chips are best served the same day so they stay crisp.