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Preheat oven to 130ºC.
Place pepitas in a food processor and process until finely crushed. Transfer to a large bowl with the sweet potato, flax seeds, sesame seeds, chia, garlic, paprika and ⅓ cup (80ml) water. Stir until a soft dough forms. Divide dough into 4 even portions.
Line 2 baking trays with baking paper. Using damp hands, shape each dough portion into a 3mm-thick, 16cm square, and place on the lined trays. Use a small sharp knife or pizza cutter to score each dough square to make 12 crackers. Bake, turning halfway through cooking, for 45-50 mins, or until firm and dry to touch. Set aside on trays to cool.
Break crackers into pieces to serve.