Edamame Guacamole Pita Chips (Printable)

Creamy avocado mixed with edamame served alongside crisp pita chips for a vibrant snack.

# What you'll need:

→ Edamame Guacamole

01 - 1 cup shelled edamame, thawed
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
07 - 1/4 cup red onion, finely diced
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon sea salt
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

# How to make it:

01 - Set oven temperature to 375°F (190°C).
02 - Slice each pita bread into 8 triangular pieces. Arrange on a baking sheet, brush lightly with olive oil, and sprinkle with sea salt and smoked paprika. Bake for 8 to 10 minutes, turning halfway through, until golden and crisp. Transfer to a cooling rack.
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 until cooled.
04 - Combine edamame, minced garlic, and fresh lime juice in a food processor. Blend until mostly smooth texture is achieved.
05 - In a large mixing bowl, mash avocados with a fork. Add the edamame mixture, chopped cilantro, jalapeño, diced red onion, ground cumin, sea salt, and black pepper. Stir until well combined and creamy, retaining some texture if desired.
06 - Taste the guacamole and adjust salt, pepper, or lime juice as needed for balanced flavor.
07 - Transfer guacamole to a serving bowl and serve immediately with cooled pita chips for dipping.

# Expert Suggestions:

01 -
  • It's a sneaky way to add plant-based protein without anyone realizing they're eating something technically 'healthy'.
  • The whole thing comes together in under 30 minutes, which means you can make this even when you're running behind.
  • Those homemade pita chips taste so much better than store-bought, and they crisp up in just 10 minutes.
02 -
  • If you slice your pita too thick, they'll stay chewy in the middle no matter how long you bake them, so aim for triangles that are consistent in thickness.
  • Don't let your avocados sit once they're mashed—the exposed flesh browns faster than you'd expect, which is why serving immediately makes such a difference in how this looks and tastes.
03 -
  • Freeze extra cooked edamame in portions so you can make this dip on a random Tuesday without boiling anything.
  • If your avocados aren't quite ripe when you buy them, store them with a banana or apple in a paper bag to speed up the ripening process by a day or two.
Return