Easy Apple Pie Nachos

Peel, core, and dice the apples into ¼-inch cubes. Set aside.
4 medium apples
In a large skillet pan, melt the butter on medium heat. Sprinkle in apple pie spice. Stir in the apple cubes and both sugars. Add in salt and water. Cover with lid and allow apples to cook until slightly softened, approx 4-5 minutes. Avoid over-cooking. To check if apples are done, pierce with a fork. It should be tender yet still crisp.
3 tbsp butter, 2 tsp apple pie spice, ¼ cup granulated sugar, ¼ cup brown sugar, ¼ tsp kosher salt, 3 tbsp water, 1 tsp vanilla
In a small ramekin or bowl, mix the cornstarch and water. Add this slurry to the pan and stir as the filling starts to thicken. Once you like the consistency, remove from heat, add the vanilla, and stir. Remove from heat and allow to cool completely.
1 tbsp cornstarch, 2 tbsp water

Heat 2 inches of oil in a saucepan on the stove - you want it to reach around 350-375℉ (175-190℃). Test the temperature by dropping a small piece of tortilla. It should start to fry immediately without burning.
oil
Slice your flour tortillas into chip-size triangles. In a large mixing bowl, combine apple pie spice and sugar for dusting.
4-5 round flour tortillas, ½ cup granulated sugar, 1 tbsp apple pie spice
Drop the cut tortilla into the oil to fry. Avoid over-crowding the pot. Flip as needed until chips are crispy. The best way to tell they are done: the bubbles along the edges will start to subside and disappear.
Remove the chips from the oil to a wire rack and allow excess it to drain. Quickly transfer them to your apple pie/sugar bowl and coat evenly while they are still warm. Repeat until all the chips are fried and dusted.

Create a base layer of chips, then scatter half of the cooled apple pie filling on top. Stack more chips and repeat. You can also plate one nacho layer on a large platter. Dollop whipped cream (or ice cream), drizzle on salted caramel, sprinkle candied pecans or any chopped nuts, and enjoy!

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