Preparing the Chips

1. Preheat your oven to 350°F (175°C). Position racks in the upper and lower thirds of the oven to allow for even baking.
2. In a small bowl, whisk together the granulated sugar and cinnamon until uniformly combined. The mixture should be a light brown color with no visible streaks of cinnamon.
3. Lay the flour tortillas flat on a clean, dry surface. Lightly coat both sides of each tortilla with non-stick cooking spray. The tortillas should glisten slightly but not be saturated.
4. Sprinkle the cinnamon-sugar mixture evenly over both sides of each tortilla, using your fingers to spread it to the edges. You should notice the sugar adhering to the cooking spray.
5. Stack the tortillas and cut them into 8 triangular wedges (like a pizza), using a sharp knife or pizza cutter. You’ll have 64 chips total.
6. Arrange the wedges in a single layer on two large baking sheets, ensuring they don’t overlap for even baking.
7. Bake for 8-10 minutes, rotating the pans halfway through, until the chips turn golden brown and crisp. They should make a distinct tapping sound when touched with tongs. Watch carefully in the final minutes as they can burn quickly.
8. Remove from the oven and allow to cool completely on the baking sheets. They’ll continue to crisp as they cool, developing that satisfying crunch.

Making the Apple Salsa

1. In a small bowl, whisk together the water and cornstarch until the mixture is completely smooth with no visible lumps. Set aside and remember to re-whisk before using, as the mixture settles quickly.
2. In a medium saucepan, combine the chopped apples, brown sugar, granulated sugar, cinnamon, and lemon juice. Stir well to coat all apple pieces evenly.
3. Place the saucepan over medium heat and cook for about 5 minutes, stirring occasionally. You’ll notice the apples beginning to soften and release their juices, creating a fragrant aroma that fills your kitchen.
4. Whisk the cornstarch mixture once more (it settles quickly) and pour it into the saucepan, stirring immediately to incorporate it evenly throughout the apple mixture.
5. Reduce heat to medium-low and continue cooking for 4-5 minutes, stirring frequently to prevent sticking. The sauce will gradually thicken and turn glossy, coating the back of a spoon.
6. To test for doneness, take a piece of apple and press it gently against the side of the pan. It should yield easily but still maintain its shape rather than falling apart completely.
7. Remove from heat once the mixture has reached your desired consistency. The salsa should be thick enough to mound on a chip without being runny, but not so thick that it becomes paste-like.

Serving

1. Transfer the warm apple salsa to a decorative serving bowl. The mixture will thicken slightly as it cools.
2. Arrange the cinnamon-sugar chips around the bowl or in a separate basket lined with a napkin to keep them crisp.
3. For an elegant presentation, garnish the salsa with a small sprinkle of cinnamon or a mint leaf.
4. Serve immediately while the salsa is still warm and aromatic, with the crisp, slightly cooled chips providing delightful textural contrast.