Preheat oven to 350 degrees F. Line 2 sheet pans with parchment paper and set aside.
Stir together sugar and ground cinnamon in a plate and set aside.
Using a witch hat cookie cutter, cut hats from each tortilla (I was able to squeeze in 7 from each tortilla).
Using a pastry brush, lightly brush one side of each hat with melted butter. Place buttered side down on the cinnamon-sugar mixture, gently rub your fingetip all around the hat, for the sugar to adhere well. Place the hat (sugared side up) on the prepared sheet pan ( without overlapping).
Bake hats, one sheet at a time, in the middle rack of the oven, for about 14 minutes, until deep golden and browned. Place pan on a wire rack to cool completely.
Notes
Crisps can be stored (in a covered container) at room temperature for 3-4 days.Use any cookie cutter that you like or cut the tortillas into sqaures / trianngles. Baking time will vary depending on the thickness of cut-out.Any size flour tortilla may be used. Obviously, you will require more tortillas if they are smaller is size.