Peel the peaxhes, cut into quarters and remove the pit. Cut each quarter in half and cut each piece into 3 cubes. Toss with the lemon juice.
Whisk together the light brown sugar, granulated sugar, cinnamon and kosher salt.
In a saucepan, melt the butter over medium heat. Add the chopped peaches and the sugar mixture.
Toss everything together and cook over medium heat. The peaches will begin to release their juices and the sugar will begin to caramelize. Stir occassionaly so the mixture does not burn. It is ready when the juices and sugar start to thicken and the peaches soften. This should take anywhere from 4-8 minutes, depending on how juicy the peaches are.
Place the peach mixture in a bowl and set aside.
Whip together the heavy cream and powdered sugar until the mixture reaches medium stiff peaks. Store in the fridge until ready to use.
Cut each tortilla into stars, triangles, strips or whatever shape you like.
Pour about 1″ of oil into a medium sauce pan and heat to about 350°F.
In a bowl, whisk together the granulated sugar and cinnamon.
Fry the tortilla chips, turning occasionally, until a light golden brown. Keep an eye on them because they can easily burn.
Drain on paper towels and toss in the cinnamon/sugar.
Pile the chips on a plate and top with the peach cobbler filling, whipped cream and sprinkles
Enjoy!