CARAMEL APPLE CRISPS
5 to 10 Granny Smith Apples
1/2 cup butter
1 cup caramel topping
1 small pack of 4-inch flour tortillas
Vegetable oil for deep frying
1 cup cinnamon-sugar
Peel and core apples and cut into half inch wedges. Saute apples in hot butter until soft and brown. Remove apples and place in large bowl. Stir in caramel sauce to coat.
Cut flour tortillas into triangles. Deep fry triangles until crisp and barely golden. Drain well, then sprinkle with cinnamon-sugar to coat well.
At serving time, arrange cinnamon tortillas on serving platter. Top with warm caramel apple mixture, ice cream and mint leaves. Drizzle a little extra caramel over the top for good measure.
This is quick and easy enough for a snack as well as a desert.