Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.

Using a food processor, add the almond flour, tapioca starch, nutritional yeast, turmeric, onion powder, and salt. Pluse for 3 seconds to blend.

Add palm shortening (I prefer to add the 4 tablespoons in separate chunks rather than one big chunk) and blend to combine until a dough starts to come together.

Finally, add the egg yolk and water and blend until the dough sticks together.

Add the dough to a sheet of plastic wrap and wrap tightly. Alternatively, you can add it in a ball to a bowl. Place in the fridge to chill for 20 minutes.

Remove from the fridge and roll out into a thin sheet, about 1/4" thick. Use the goldfish cookie cutter to cut crackers. Transfer to the baking sheet, evenly spaced. Alternatively, you can slice them into squares. Top with extra flakey salt and transfer to the oven.

Bake for 10 minutes or until they begin to lightly toast. Allow to cool before enjoying, and add more flakey salt if desired!