Place the sugar and cinnamon in a large bowl and whisk to combine. Set aside.

Stack 4 tortillas on top of one another and cut the tortillas into 8ths to make little triangles, using a sharp knife or pizza cutter. Spread them out into a single layer on a piece of parchment paper and spray them with spray oil. Flip them over and spray the other side. Place them one or two at at time in the bowl of cinnamon sugar and coat both sides well. Place them back onto the parchment paper and repeat until they are all coated. Repeat these steps for the remaining 4 tortillas.

Preheat the Calphalon Air Fry Oven to 450 degrees. Place the tortilla slices onto the air fryer wire basket in a single layer and air fry for 5-7 minutes, watching carefully so they don't burn. Remove them from the basket and place onto a plate/in a bowl and repeat for all of the tortilla pieces.

Next, make the fruit salsa. Take half of the fruit and place it into the Calphalon ActiveSense™ Blender with the harder fruits (apple and strawberries) on the bottom. Set the blender to salsa mode and select chunky for the thickness, hit start. The texture will be like a chunky smoothie mixture.

Chop the remaining half of fruit into small pieces. Pour the blended fruit salsa mixture into a medium bowl and add the blueberry yogurt. Stir to combine then fold in the chopped fruit. Garnish with fresh mint leaves if desired and serve with the churro chips!