- 10 small round white corn tortillas
- 2 tablespoons of butter, melted
- 1 cup of sugar
- 2 teaspoons of cinnamon
- 1 medium apple (I used half red, half green to add a bit of color), finely chopped into 1/4 inch pieces
- 2–3 tablespoons of caramel (I used salted caramel but really any caramel will do)
- 2 tablespoons of finely chopped peanuts
- Pre-heat the oven to 400 degrees F.
- Cut the tortilla rounds into 8 even pieces (picture above). These could also be cut into quarters if you so desire.
- In a small bowl, mix together the cinnamon and sugar until well combined.
- Place the tortilla pieces into a large bowl and toss to coat with the butter. Stir the pieces carefully so that you do not break the chips up while they’re soggy.
- While gently stirring/ tossing, slowly add in the sugar mixture (you might not end up using all of it and that’s okay) until it’s all combined. Be sure to break apart any pieces that may have stuck together and didn’t get properly coated by the sugar.
- Line 2 baking sheets with silicone mats (or parchment paper!!!!!!!!????????) and evenly spread the chips out on the baking sheets. Be sure not to overlap the chips at all or they will not bake evenly.
- Bake for 4 minutes, flip the chips, and then bake for an additional 4 minutes. The chips are done when they just begin to brown around the edges.
- ***Important note: once first out of the oven, the chips will not appear to be done. They won’t be perfectly crisp and that’s okay. After no more than 10 minutes, take them out of the oven.
- Let cool for 5-10 minutes. The cooling process should crisp your chips up so that they more like regular chips with lots of crunch.
- Sprinkle with additional cinnamon sugar if you so desire.
- Arrange the chips on a large plate, top with the apple pieces, drizzle evenly with caramel, and top with a sprinkle of the nuts.