Edamame Guacamole Pita Chips (Print version)

Creamy avocado and edamame blend paired with crisp, golden pita chips for a fresh, 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 Steps:

01 - Set oven temperature 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, red onion, cumin, salt, and pepper. Stir until well combined and creamy, leaving some texture if desired.
06 - Taste the guacamole and adjust seasoning as needed.
07 - Serve the guacamole immediately with cooled pita chips.

# Tips from the pros:

01 -
  • It tastes indulgent but sneaks in extra protein and nutrients that make you feel genuinely good about snacking.
  • The edamame gives it an almost buttery texture without heaviness, and it stays creamy longer than traditional guac.
  • Your guests will ask what's different about it, and you get to drop a casual "edamame" like you've known this hack forever.
02 -
  • Avocado oxidation is real—that plastic wrap pressed directly onto the surface of leftover guac actually works and keeps it green for days instead of turning it into a sad brown situation.
  • Don't skip the cold water rinse on the edamame because the residual heat will overcook them into mushiness, and you want them to keep their bright, fresh taste.
03 -
  • Always taste your edamame before blending—if they taste off or mushy, start over because that flavor will carry through the whole dish and you'll know something's not right.
  • Lime juice is your friend for preventing browning, but it also brightens the whole flavor profile, so don't be shy with it and add a little more right before serving if the guac tastes flat.
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