Edamame Guacamole Pita Chips (Printable)

Creamy avocado mixed with edamame, served alongside crispy pita chips for a fresh, flavorful bite.

# 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
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 sneaks extra protein and nutrients into something that feels purely indulgent, so you can keep eating without the guilt.
  • The flavor is fresher and less heavy than traditional guacamole, staying vibrant even after sitting on a table for a while.
  • Homemade pita chips crisp up in minutes, giving you that restaurant-quality crunch without any mystery ingredients.
02 -
  • Brown guacamole is oxidized guacamole—if you're making this ahead, press plastic wrap directly onto the surface so no air touches it, and it stays green for hours longer than it would otherwise.
  • The edamame must be completely cooled before blending, or the heat will turn the mixture into warm mush that won't hold its texture once you add the avocado.
03 -
  • Freeze leftover guacamole in ice cube trays for single portions you can thaw later—it keeps the exposed surface minimal and prevents that frustrating browning.
  • Toast your cumin in a dry pan for thirty seconds before adding it to wake up its flavor, a small step that makes a noticeable difference in the depth of the final dip.
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