Preheat your oven to 375°F (190°C). Place tortilla rounds on a baking sheet and bake until crispy, about 8–10 minutes, watching to prevent burning.
While the chips are baking, peel and pit the avocados, then transfer the flesh to a mixing bowl.
Add freshly squeezed lime juice and a pinch of salt to the mashed avocados, then mash with a fork or masher until smooth and creamy.
Stir in the ground smoked cumin and olive oil to enhance flavor and achieve a silky, vibrant green guacamole.
Remove the baked tortilla chips from the oven once they are golden and crispy. Let them cool slightly for easier handling.
Use a sharp knife to cut each tortilla into bat shapes—create two small wings and a rounded body for each chip, ensuring they look like bats.
Arrange the shaped chips on a serving platter around a bowl of the prepared guacamole, creating a spooky bat display.
Serve immediately to enjoy the crispy texture of the chips with the cool, flavorful guacamole.
