Stir together the diced apples, brown sugar, granulated sugar, ground cinnamon, and lemon juice in a medium mixing bowl.

Add the apple mixture to a saucepan or large skillet with 1 cup water. Bring to a boil, then cover the pan with a lid and reduce the heat to medium-low.

Simmer until the apples are tender, or about 10 minutes.

Remove ½ cup of the cooking liquid from the pan and whisk in the cornstarch.

Pour the cornstarch slurry back into the pan of apples and stir well. Continue cooking until dip is thickened.

Remove the pan from the heat when you have the consistency you like. Serve warm or chilled.

Preheat oven to 350°F.

In a small bowl, whisk together the granulated sugar and cinnamon.

Spray both sides of each tortilla with non-stick cooking spray or brush with melted butter, then sprinkle both sides with the cinnamon sugar mixture.

Cut each tortilla into 8 wedges and place in a single layer on a baking sheet. Bake in 2 batches if needed.

Bake for 9-12 minutes, until chips are golden brown and crisp.

Cool the chips on wire cooling racks and serve at room temperature.