Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper and position the oven racks in the upper and lower thirds.

Combine smoked paprika, garlic powder, ground cumin, and fine sea salt in a small bowl. Mix thoroughly and set aside. Keep the fresh lime zest separate until after baking.

Place flour tortillas on a clean cutting board. Use Halloween-shaped cookie cutters, approximately 2–3 inches wide, to cut out bats, ghosts, pumpkins, or other shapes. Repeat with the remaining tortillas. Save leftover scraps for baking separately.

Arrange the tortilla shapes in a single layer on the prepared baking sheets, leaving a little space between each piece. Lightly brush both sides with olive oil, distributing the oil evenly across the batch.

Sprinkle approximately half of the smoky seasoning over one side of the tortilla shapes. Turn them gently and distribute the remaining seasoning over the other side.

Bake for approximately 8–12 minutes, gently flipping the chips halfway through. Switch the baking sheets between racks for even cooking. Begin checking after 8 minutes and remove smaller pieces early if necessary. The chips should have lightly golden edges and mostly firm centers.

Transfer the baked tortilla chips to a wire cooling rack. Allow them to cool for approximately 5 minutes to develop their final crisp texture.

Sprinkle lightly with finely grated fresh lime zest. Arrange on a serving platter and serve with guacamole, salsa, queso, or another favorite dip.