Preheat oven to 425°F. Combine sugar and cinnamon in small bowl; set aside.
Brush both sides of tortillas with Parkay; cut each tortilla into 8 wedges. Place on foil-lined baking sheet; sprinkle both sides of wedges with cinnamon sugar mixture. Bake 5 minutes on each side or until crisp.
Divide chips between 4 plates; top with ice cream and drizzle with chocolate syrup. Serve immediately.