Prepare your working space with- a large cutting board, a pizza slicer or large knife, a small bowl filled with water, and a pastry brush for brushing tortillas with water.

Heat oven to 500° F

Mix sugar and cinnamon in a shallow bowl or a large plate.

Working with one tortilla at a time, slice each tortilla into triangles. (Any size is fine, I usually get 18-20 triangles per large tortilla).

Brush each triangle on one side, lightly, with water. Dip (water side down) into cinnamon-sugar mixture. Shake off excess.

Place tortilla triangles, cinnamon-sugar side up, in a single layer on a tin-foil lined cookie sheet sprayed lightly with non-stick spray.

Bake in 500° F oven for 4 to 5 minutes, or until just browned around the edges. Remove baked tortillas to a large bowl lined with paper towels, to cool.

Repeat for next batch. This will produce about 4 to 5 cookie sheets worth.

Once cooled, the chips can be stored in a large zip-lock bag or plastic container with lid.

In a small sauce pan, combine vegan (or non-vegan) cream cheese, orange juice, and agave syrup (or honey). Whisk over low heat until cheese melts and is smooth. (This goes very quickly with the vegan version, and needs very little heat). Once blended, remove to cool, and store in refrigerator.

Make this last, and shortly before serving- If using canned mandarins, drain well and place on paper towels to absorb even more juice. Dice all fruits and mix gently to combine.

Serve chips in a large bowl or platter. Place fruit salsa and creamy dip into two separate bowls, each with a spoon for easy and clean service.