Preheat oven to 180 °C. Line baking tray with parchment paper.
Cut pumpkin into large slices that will fit your mandoline slicer with skin removed. Or using a shar knife, cut into not very thin chips.If desired, cut circle shapes with a cookie cutter. Make sure your raw chips are about 2 times bigger than you want your final ones to be because they will shrink. and get burnt
Soak the pumpkin slices in cold water for at least 10 minutes to remove the excess strach as much as possible.
Using a paper towel or a kitchen napkin, pat dries the soaked chip to remove any moisture.
Spread the pumpkin chips on lined baking tray individually such that the base of each chip is touching the paper. The chips should not be crowded.
Spray cooking oil or rub the chips with a teaspoon of olive oil.Sprinkle salt, pepper or paprika if preferred.
Bake for about 25-30 minutes (time will vary depending on your chip sizes) or until pumpkin chips begin to curl, edges feel crisp to the touch and are starting to brown.
Turn off the oven and let pumpkin chips remain in the oven until the oven completely cools. This will further remove the remaining moisture from the chips.
The chips will lose some of their crunchiness and become more soft and chewy after the first day. You can crisp them up again in the oven. Store in an airtight container