Edamame Guacamole Pita Chips (Printable Version)

Creamy avocado and edamame blend served with crisp, golden pita chips for snacking.

# 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 your 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 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 Advice:

01 -
  • It stretches your avocados further while actually tasting better, with a silky texture that feels indulgent without breaking the bank.
  • The edamame adds a protein boost that makes this feel substantial enough to serve as a real appetizer, not just a side.
  • You can have everything ready in under 30 minutes, making it perfect for unexpected guests or meal prep moments.
02 -
  • The lime juice is your best friend against browning—always finish with a squeeze, and if storing leftovers, press plastic wrap directly onto the surface to minimize air exposure, which is what actually causes that disappointment.
  • Don't overcook the edamame; they should have a slight firmness or they'll become mushy and disappear into the guacamole rather than adding textural interest.
  • Your pita chips are best eaten the same day they're made, but storing them in an airtight container keeps them crisp for a day or two if you need them to stick around.
03 -
  • Toast your paprika in a dry pan for 30 seconds before sprinkling it on the pita chips—it deepens the flavor and makes people notice it more.
  • If your avocados aren't quite ripe, the edamame mixture will help bridge that gap since it's already creamy and rich; the combination is more forgiving than straight guacamole.
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