Add all ingredients for the No Bake Pumpkin Cheesecake Dip to a stand mixer or blender. Blend or whip until combined (~1 minute). Refrigerate until you are ready to use it.
Heat Coconut Oil in a frying pan. I used a 12-in skillet.
Add 10-12 chips to the oil and fry until lightly browned (this happens in less than one minute). The wraps are thin enough that you do not need to flip them to get a crispy chip.
Remove the chip batch from the oil and allow to drain on a cooling rack in a baking sheet or on a paper towel lined plate. Top each batch with about 1/2 tbsp of cinnamon sugar immediately. Repeat until all chips are fried. I make just enough so that I’m not saving any chips.