Edamame Guacamole Pita Chips (Print Version)

Creamy avocado and tender edamame paired with crisp pita chips for a fresh, flavorful snack.

# What You 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

# Directions:

01 - Preheat your oven to 375°F.
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 to 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 to 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 Suggestions:

01 -
  • It tastes indulgent but actually sneaks protein and fiber into every bite.
  • You can have it ready faster than ordering delivery, yet it feels fancy enough for guests.
  • The edamame stays subtle enough that even people who swear they don't like it will go back for more.
02 -
  • Avocados brown fast once exposed to air, so make this no more than 30 minutes before serving; pressing plastic wrap directly onto the surface keeps it from oxidizing if you must make it ahead.
  • The edamame won't blend into invisibility—it doesn't, and it shouldn't; that slight texture is what makes this feel different from regular guacamole, so don't over-process.
03 -
  • Toast your cumin in a dry pan for 30 seconds before adding it to the dip; it deepens the flavor so much that people often ask what spice you used.
  • If your edamame are from frozen, thaw them completely and pat them dry before blending, or you'll end up with a watery dip that doesn't hold together the way it should.
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