Cook Time: 15 minutes
1- 24 pack of flour tortillas, cut into sixths
½ cup sugar
1 tsp salt
1 TBS cinnamon
1 jar of caramel sauce
2 TBS salted butter
¼ cup bourbon
1 tsp pumpkin spice mix
⅓ cup pumpkin puree
Oil for frying
In a small mixing bowl, combine sugar, salt and cinnamon. Heat 3-4 cups of canola oil in a large Dutch oven or wok over medium-high to about 350 degrees. When oil is ready, add the tortilla slices about 5-6 at a time and fry until crispy and brown, about 3 minutes. Remove, place on a paper towel-lined plate, sprinkle with sugar mixture and set aside.
While the chips cool, make your pumpkin caramel—yes, we said pumpkin caramel. First, melt butter in a small saucepan. Once the butter is melted and slightly browned, stir in the pumpkin spice mix and the pumpkin puree. Once creamy, add the bourbon and combine. Cook on low heat for 2-3 minutes, stirring. Pour warm caramel into ramekins and serve with churro chips for dipping. Tastes like fall, y’all!
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