Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 (6-inch) flour tortillas
- 4 tbsp unsalted butter, melted
- 1/2 cup granulated sugar + 2 tsp ground cinnamon + pinch salt
- 4 medium apples, peeled and diced (about 4 cups)
- 1 tbsp unsalted butter, 1/4 cup light brown sugar, 1 tsp cinnamon, 1 tbsp lemon juice, 1 tbsp cornstarch + 1 tbsp water
- Quick caramel: 1/2 cup light brown sugar, 3 tbsp butter, 1/2 cup heavy cream, 1/2 tsp vanilla, pinch salt
- Whipped cream: 3/4 cup cold heavy cream, 2 tbsp powdered sugar, 1/2 tsp vanilla
Do This
- 1. Heat oven to 375°F (190°C). Line 2 rimmed sheet pans with parchment.
- 2. Mix 1/2 cup sugar, 2 tsp cinnamon, pinch salt. Cut tortillas into 6 wedges each; brush both sides with melted butter, coat in cinnamon-sugar, arrange in a single layer.
- 3. Bake chips 12–16 minutes until deep golden and crisp; rotate pans halfway. Cool on pans.
- 4. Apple compote: sauté apples with 1 tbsp butter, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt 5 minutes; add lemon juice and cornstarch slurry, simmer 3–5 minutes until glossy and thick.
- 5. Quick caramel: simmer 1/2 cup brown sugar and 3 tbsp butter until bubbling; whisk in 1/2 cup cream. Boil 2–3 minutes to thicken. Stir in vanilla and pinch salt.
- 6. Whip cream to soft peaks with powdered sugar and vanilla.
- 7. Pile chips on a platter, spoon on warm apple compote, drizzle caramel, and finish with dollops of whipped cream. Serve immediately.
Why You’ll Love This Recipe
- All the churro vibes without frying—cinnamon-sugar tortilla chips bake up shatter-crisp.
- Cozy apple-cinnamon compote and a 5-minute brown sugar caramel bring warm fall flavors.
- Make-ahead friendly: prep each component, then assemble fresh in minutes.
- Fun, sharable dessert nachos that feel fancy but are totally doable on a weeknight.
Grocery List
- Produce: 4 medium apples (such as Granny Smith and Honeycrisp), 1 lemon
- Dairy: Unsalted butter, heavy cream
- Pantry: Flour tortillas, granulated sugar, light brown sugar, powdered sugar, ground cinnamon, vanilla extract, cornstarch, kosher or sea salt
Full Ingredients
Cinnamon-Sugar Tortilla “Churro” Chips
- 8 (6-inch) flour tortillas
- 4 tbsp unsalted butter, melted
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1/8 tsp kosher salt
Apple-Cinnamon Compote
- 4 medium apples (about 1 3/4 lb), peeled, cored, and cut into 1/2-inch dice (mix tart and sweet varieties if possible)
- 1 tbsp unsalted butter
- 1/4 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg (optional)
- 1/8 tsp kosher salt
- 1 tbsp fresh lemon juice (plus 1 tsp zest, optional)
- 1 tsp vanilla extract
- 1 tbsp cornstarch mixed with 1 tbsp water
Quick Caramel Sauce
- 1/2 cup packed light brown sugar
- 3 tbsp unsalted butter, cubed
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
- Pinch fine sea salt (or 1/4 tsp for a salted caramel)
Lightly Sweetened Whipped Cream
- 3/4 cup cold heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Pinch kosher salt
Optional Garnishes
- 1/4 cup toasted chopped pecans or walnuts
- Pinch flaky sea salt
- Extra cinnamon for dusting
Step-by-Step Instructions
Step 1: Preheat and set up your pans
Preheat the oven to 375°F (190°C). Line two rimmed sheet pans with parchment paper. This prevents sticking and protects the cinnamon sugar from scorching. Set a cooling rack nearby.
Step 2: Make cinnamon-sugar and prep the tortillas
In a small bowl, stir together the granulated sugar, ground cinnamon, and kosher salt. Stack the tortillas and cut each into 6 wedges. Brush both sides of the wedges lightly with melted butter. Toss or sprinkle generously with the cinnamon-sugar mix so each wedge is well coated.
Step 3: Bake the churro chips until shatter-crisp
Arrange the coated tortilla wedges in a single layer on the prepared pans (no overlapping). Bake for 12–16 minutes, rotating the pans front-to-back and switching their oven positions halfway through. The chips are done when deep golden at the edges and firm. Transfer the pans to a rack and let chips cool completely to crisp up.
Step 4: Cook the apple-cinnamon compote
While the chips bake, melt 1 tbsp butter in a medium skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg (if using), and salt. Cook, stirring occasionally, for 5 minutes until the apples begin to soften and release juices. Stir in lemon juice and vanilla. Add the cornstarch slurry and simmer 3–5 minutes, stirring, until the juices thicken and turn glossy. Keep warm over low heat.
Step 5: Whisk together the quick caramel
In a small saucepan over medium heat, combine the brown sugar and butter. Stir until melted and bubbling, 1–2 minutes. Whisk in the heavy cream carefully (it will sputter). Bring to a gentle boil and cook 2–3 minutes, whisking, until the sauce is smooth and slightly thickened. Remove from heat and stir in vanilla and a pinch of salt. If it thickens too much as it cools, whisk in 1–2 tsp warm cream to loosen.
Step 6: Whip the cream
In a chilled bowl, whip the heavy cream, powdered sugar, vanilla, and a pinch of salt to soft peaks. Keep refrigerated until serving.
Step 7: Assemble the nachos and serve
Arrange the cinnamon-sugar chips on a large platter. Spoon the warm apple compote all over, drizzle generously with warm caramel, and finish with dollops of whipped cream. Sprinkle with toasted nuts and a pinch of flaky salt if you like. Serve right away while the chips are crisp and the toppings are warm.
Pro Tips
- Use a mix of apple varieties (tart + sweet) for balanced flavor and texture.
- Let the chips cool completely on the pan; steam makes them soft. If they lose snap, re-crisp 3–5 minutes at 350°F (175°C).
- Caramel thickens as it cools—stir in a spoonful of warm cream to adjust consistency.
- Whip cream just to soft peaks so it stays lush and spoonable over the nachos.
- Assemble at the last minute for maximum crunch.
Variations
- Salted Maple Pecan: Add 1 tbsp maple syrup to the caramel and top with toasted pecans and a pinch of flaky salt.
- Mexican Chocolate Churro: Stir 1 tbsp cocoa powder and a tiny pinch of cayenne into the cinnamon-sugar mix; drizzle with melted dark chocolate instead of (or in addition to) caramel.
- Pear-Ginger Twist: Swap apples for diced ripe pears and add 1 tsp grated fresh ginger to the compote.
Storage & Make-Ahead
Bake chips up to 2 days ahead; cool completely and store airtight at room temperature with a small packet of dry rice or a paper towel to absorb moisture. Re-crisp 3–5 minutes at 350°F (175°C) if needed. Refrigerate compote up to 4 days; rewarm gently on the stovetop or in the microwave. Refrigerate caramel up to 2 weeks; warm in 10–15 second bursts, stirring, until pourable. Whipped cream is best fresh but will hold up to 24 hours refrigerated (stir briefly before using). Assemble right before serving to keep the chips crisp.
Nutrition (per serving)
Approximate per 1/6 of recipe: 700 calories; 33 g fat; 93 g carbohydrates; 6 g protein; 55 g added sugars; 260 mg sodium. Values are estimates and will vary with brands and portion sizes.
