Edamame Guacamole Pita Chips (Printable)

A vibrant avocado and edamame blend complemented by crisp, golden pita chips for a fresh snack.

# 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 - Set 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 8–10 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 3–4 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's the kind of dip that makes people ask for the recipe before they've even finished their first chip.
  • The edamame sneaks in extra protein and nutrition, so you're not just snacking—you're actually nourishing yourself.
02 -
  • Avocados oxidize and brown quickly—that plastic wrap pressed directly onto the surface of your leftovers isn't overkill, it's the difference between green and gray.
  • The edamame must be completely cooled before mixing, or they'll warm the avocado and start that oxidation process even faster.
03 -
  • If your avocados aren't quite ripe, you can speed things up slightly by placing them in a paper bag with a banana for a few hours—the ethylene gas does the work for you.
  • A squeeze of fresh lime juice mixed into a tiny bowl of water makes an excellent wash for your hands after handling jalapeños, cutting through the oils that cause that persistent burn.
Go Back