Instruction Steps

• Preheat the oven to 375°F. Cut each tortilla into 6 triangles.
• Brush both sides of the tortilla pieces with melted butter. Mix the sugar and cinnamon, then coat the tortilla pieces lightly.
• Arrange the tortilla triangles on parchment-lined baking sheets. Bake for 8 to 11 minutes, flipping once halfway through, until golden and crisp. Let cool completely.
• Add the peaches, brown sugar, granulated sugar, cinnamon, salt, lemon juice, butter, and vanilla to a saucepan over medium heat.
• Stir the cornstarch and water together until smooth. Add it to the peach mixture and cook for 4 to 6 minutes, stirring gently, until the sauce becomes glossy and thick.
• Remove the peach topping from the heat and let it sit for 5 to 10 minutes so it stays warm but not too hot.
• Whisk together the powdered sugar, vanilla, and 2 tablespoons of milk or cream. Add a little more if needed until the glaze drizzles easily.
• Arrange the cinnamon-sugar chips on a large serving plate. Dust lightly with powdered sugar.
• Spoon the warm peach topping over the center of the chips.
• Add 3 generous scoops of vanilla ice cream over the peaches and chips.
• Drizzle the glaze over the dessert. Add a little extra peach syrup if desired.
• Serve right away while the chips are crisp, the peaches are warm, and the ice cream is just starting to melt.