Preheat oven to 375 degrees F.

Prepare two baking sheets with non-stick cooking spray.

Use spider and spider web cookie cutters to cut shapes out of the tortillas.

Place tortillas shapes on baking sheets and spray them with additional non-stick cooking spray.

Cover the top of each chip with cinnamon sugar. (I use a spoon to sprinkle the cinnamon sugar over the chips into the bowl of cinnamon sugar.)

Bake for about 8 minutes or until chips are browned and crispy.

Allow chips to cool and serve with raspberry pie filling 'guts'.