Preheat your oven to 350°F. While it heats, cut each flour tortilla into 6-8 wedges. In a small bowl, whisk together the 4 tablespoons sugar, 3/4 teaspoon cinnamon, and pinch of salt. Lightly brush or toss the tortilla wedges with the 2 tablespoons of vegetable oil, then generously coat them with the cinnamon-sugar mixture on both sides. Arrange the wedges in a single layer on baking sheets and bake for 10-12 minutes until they're golden and crispy. I like to flip the wedges halfway through baking to ensure even crispness and browning on both sides.

While the tortilla chips bake, combine the 3/4 cup water, 1 tablespoon lemon juice, 1 cup sugar, and 1/4 cup cornstarch in a medium saucepan over medium heat. Whisk the mixture continuously for about 5 minutes until it thickens and becomes translucent—this creates a glossy, sauce-like base that will cling beautifully to your chips. The cornstarch will absorb the liquid and thicken as it heats, creating the perfect consistency for the topping.

Add the 16 oz frozen peaches directly to the thickened sauce from Step 2 and stir gently. Continue cooking over medium heat for about 3 minutes until the peaches are heated through and begin to break down slightly. Remove the pot from heat and stir in the 1/2 teaspoon vanilla, 1/4 teaspoon cinnamon, and 1/4 teaspoon pumpkin pie spice along with the 1 tablespoon butter. I find that adding the spices off the heat helps them maintain their aromatic qualities rather than cooking them too aggressively. Let the filling cool for a few minutes so it's warm but not piping hot when assembled.

Remove the tortilla chips from the oven and let them cool for 2-3 minutes. Arrange the crispy tortilla chips from Step 1 on serving plates or a large platter. Generously spoon the warm peach filling from Step 3 over the chips, allowing some of the sauce to soak into them slightly. Top with a scoop of vanilla ice cream, drizzle with caramel sauce, and serve immediately while the chips are still crispy and the filling is warm.