Edamame Guacamole Pita Chips (Print version)

Creamy avocado mixed with edamame and fresh herbs, served with crisp golden 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

# Directions:

01 - Set oven temperature to 375°F and allow to reach full temperature.
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.
03 - Bake for 8 to 10 minutes, turning halfway through, until golden and crisp. Remove from oven and set aside to cool.
04 - 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.
05 - In a food processor, blend the cooked edamame, minced garlic, and lime juice until mostly smooth.
06 - In a large bowl, mash the avocados with a fork. Add the edamame mixture, cilantro, jalapeño, red onion, cumin, salt, and pepper. Stir until well combined and creamy.
07 - Taste the guacamole and adjust seasoning as needed with additional salt and pepper.
08 - Transfer guacamole to a serving bowl and serve immediately with cooled pita chips.

# Expert Tips:

01 -
  • Edamame sneaks in plant-based protein without making it taste like health food.
  • It comes together in minutes, so you can make it while your oven does the work on the chips.
  • The flavor stays bright and green in a way that makes you actually want to eat something good for you.
02 -
  • Don't skip the cold water rinse on the edamame—hot beans will turn your guacamole murky instead of that gorgeous bright green.
  • If you're making this ahead, press plastic wrap directly onto the surface of the dip to keep oxygen from turning the avocado brown, and it'll stay fresh for hours.
03 -
  • If you can't find shelled edamame, buy them in the pod and pop them out yourself—it's meditative and takes maybe five minutes.
  • Make the chips earlier in the day and store them in an airtight container so they're ready whenever guests arrive, leaving you only the quick guac to handle.
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