Cut each tortilla into 8 wedges.
Pour about 1" of oil into a medium sauce pan and heat to about 360°F.
In a plate, whisk together the granulated sugar and cinnamon.
Fry the tortilla chips, turning occasionally, until golden brown.
Drain on paper towels and toss in the cinnamon/sugar.
Pile the chips on a plate and top with the fruit.
Drizzle with caramel and chocolate sauce.
Dust with powdered sugar and serve with a side of whipped cream.