Ladies and gentleman, a quick introduction. We'd like you to meet dessert nachos. We repeat: dessert nachos. You already love starting a meal with the savory kind, so why not end a meal with a plateful of this sweet version?
Vegetable, peanut or safflower oil, for frying
10 medium flour tortillas
1 cup granulated sugar
1½ tablespoons ground cinnamon
¾ cup heavy cream
3 tablespoons granulated sugar
½ teaspoon pure vanilla extract
½ cup caramel sauce
½ cup hot fudge sauce
1½ cups raspberries
1. Make the Tortilla Chips: Heat about 2 inches of the oil in a medium pot over medium heat until a thermometer reads 350°F. Line a baking sheet with 2 or 3 layers of absorbent paper towels.
2. While the oil heats, cut the tortillas in half, then cut each half into 5 or 6 triangles. In a large bowl, whisk the sugar with the cinnamon to combine.
3. When the oil is hot, fry the tortillas until golden and crisp, 2 to 3 minutes. Remove the chips from the oil and drain on the prepared baking sheet. Let cool for 30 seconds to 1 minute.
4. While the chips are still hot, toss them in the cinnamon sugar to coat.
5. Make the Toppings: In the bowl of an electric mixer fitted with the whip attachment, whip the cream on medium speed until soft peaks form. Add the sugar and vanilla extract, and whip until medium-stiff peaks form.
6. Layer the chips on a serving platter. Drizzle the caramel sauce and hot fudge sauce over the chips, then add the raspberries and dollops of whipped cream. Serve immediately.