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Caramel Apple Pie Nachos

Crispy baked cinnamon sugar tortilla chips generously topped with a warm, gooey, spiced caramel apple pie filling.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon Sugar Chips
  • 6 flour tortillas 8-inch size
  • 0.25 cup unsalted butter melted
  • 0.33 cup granulated sugar
  • 1 tbsp ground cinnamon
Caramel Apple Topping
  • 3 large apples peeled, cored, diced
  • 3 tbsp unsalted butter
  • 0.5 cup dark brown sugar packed
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.125 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 tbsp water mixed with cornstarch
  • 1 tsp cornstarch mixed with water

Equipment

  • Large baking sheets
  • Parchment paper
  • Pastry brush
  • Large Skillet

Method
 

  1. Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
  2. Whisk together granulated sugar and 1 tbsp cinnamon in a shallow bowl.
  3. Brush both sides of the tortillas with melted butter, then cut each into 8 triangles.
  4. Toss the buttered triangles in the cinnamon sugar mixture to coat evenly.
  5. Bake in a single layer for 8-11 minutes until crisp. Let cool on the pan.
  6. For the topping, melt 3 tbsp butter in a large skillet over medium heat.
  7. Add the diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook 5-7 minutes until apples soften.
  8. Stir in the water and cornstarch slurry. Cook 1-2 minutes until the sauce thickens and bubbles. Stir in vanilla.
  9. Arrange the cooled, crispy chips on a serving platter.
  10. Spoon the hot caramel apple topping generously over the center of the chips and serve immediately.

Notes

Store components separately if making ahead. The chips will stay crispy in an airtight container for days, and the filling can be reheated on the stove or microwave.