Edamame guacamole pita chips (Printable)

A creamy blend of avocado and edamame paired with crisp pita chips for a flavorful snack.

# What You'll Need:

→ Edamame Guacamole

01 - 1 cup shelled edamame, thawed if frozen
02 - 2 ripe avocados
03 - 1 small garlic clove, minced
04 - 2 tablespoons fresh lime juice
05 - 1/4 cup fresh cilantro, chopped
06 - 1 small jalapeño, seeded and finely chopped, optional
07 - 1/4 cup red onion, finely diced
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon sea salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper

→ Pita Chips

11 - 4 whole wheat pita breads
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon sea salt
14 - 1/2 teaspoon smoked paprika, optional

# How to Make It:

01 - Preheat oven to 375°F (190°C).
02 - Slice each pita bread into 8 triangles. Arrange on a baking sheet, brush lightly with olive oil, and sprinkle with salt and smoked paprika. Bake for 8–10 minutes, turning halfway through, until golden and crisp. Set aside to cool.
03 - Bring a small pot of salted water to a boil. Add shelled edamame and cook for 3–4 minutes until tender. Drain and rinse under cold water.
04 - In a food processor, blend the edamame, garlic, and lime juice until mostly smooth.
05 - In a large bowl, mash the avocados with a fork. Add the edamame mixture, cilantro, jalapeño if using, red onion, cumin, salt, and pepper. Stir until well combined and creamy, leaving some texture if desired.
06 - Taste and adjust seasoning as needed.
07 - Serve the guacamole immediately with cooled pita chips.

# Expert Tips:

01 -
  • It tastes like guacamole but with surprising protein and a lighter, fresher finish that keeps you coming back for another chip.
  • The whole thing comes together in under 30 minutes, making it the kind of snack you can actually pull off when friends show up unexpectedly.
02 -
  • Don't overwork the edamame blend or your guacamole will taste more like a smoothie than a dip—you want it creamy, not pureed.
  • Press plastic wrap directly onto the surface of leftover guacamole in an airtight container so the avocado isn't exposed to air and browning happens much more slowly.
03 -
  • Cut your avocados right before mixing to prevent browning, and always reserve the pit to press onto the surface of leftovers—it actually does help slow oxidation.
  • Brush your pita chips with oil on both sides if you have time, and don't skip rotating them halfway through baking because your oven probably has hot spots you don't know about yet.
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