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In a food processor, pulse together pumpkin seeds, onions, kale, salt and herbs.
Drizzle in the olive oil while running once you have a chunky paste.
Stir in the gelled chia seeds to combine well.
Spread onto squares of parchment paper about 0.5cm thick. (You’ll need about 3 sheets.)
Dehydrate @ 140ºF for approx. 12 hours. After 3-4 hours, once they have become more solid, you can score them into crackers (I do about 9 per sheet, but any size works) so that they break apart easily.
You can remove the parchment paper once they are sturdy for a slightly quicker drying time.