Preheat oven to 375 degrees F.

In bowl, mix cinnamon and sugar until well incorporated. Tip: Store leftover cinnamon sugar in airtight container or glass jar for future use.

Using a star-shaped cookie cutter, punch out as many stars as possible into each tortilla. Cut leftover tortilla pieces into small squares or triangles. Brush all shapes with olive oil.

Line baking sheet with parchment paper. Arrange tortilla pieces in single layer. Sprinkle all sides with cinnamon sugar.

Bake for about 8 minutes or until crisp. (Watch chips closely. They burn fast!) Remove from oven and let cool.

In food processor, combine cream cheese, confectioners’ sugar, vanilla extract and almond milk until creamy.

Transfer chips to plate. Top with fresh berries, sprinkle with coconut flakes and drizzle cream cheese icing on top. Serve immediately.