Peel, core, slice and chop apples into ½ inch or ¼ inch cubes.

Melt butter and cinnamon over medium heat. Stir in apples, sugar and water.

Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.

In a small dish, combine cornstarch and 2 water (slurry to thicken). Add to the pan while stirring and continue to cook until apples are soft (NOT mushy) and filling is thickened.

Let bubble about 1 minute and set aside to cool.

On stovetop, add to a deep pot for frying, add your oil making it deep enough for frying chips (a few inches). Turn heat to medium – making sure to adjust temperature by testing with small bits of your tortilla as you DO NOT want these to burn or cook too quickly. Temperature should be between 325F – 375F.

Cut your flour tortillas into chip size you’d like. Test to make sure they start to fry as soon as they are added to the hot oil but do not burn these. They should cook and be lightly golden brown.

In a shallow dish (I use my cookie sheet pan) add your cinnamon sugar mixture.

Let your chips drain on rack just slightly and then add to your cinnamon sugar mixture – so the cinnamon sugar sticks to your chips. (Warning: these are delicious just on their own!)

By adding layers of chips and then apple pie filling on top – making as many layers as you’d like. Drizzle with caramel sauce & top with whipped cream, if desired. (We also did a sprinkle of our candied chopped pecans!)