In medium sized skillet add oil over medium-high heat. Add bell pepper, garlic, ginger, and sauté until almost tender. Add shrimp and cook for 2-3 minutes until pink.
In small bowl whisk soy sauce, apple cider vinegar, sesame oil, brown sugar, sriracha, and red chilies. Mix together cornstarch and water. Whisk into sauce. Pour sauce over shrimp mixture and add cashews.
Sauté until thick and coat shrimp. Garnish with sliced green onions, if desired.
Spread TOSTITOS® chips evenly on sheet pan and pour Kung Pao Shrimp in sauce over chips.