Edamame Guacamole Pita Chips (Printable)

Creamy avocado and edamame blend served alongside crisp pita chips, perfect for snacking or entertaining.

# 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 - Preheat oven to 375°F.
02 - Slice each pita bread into 8 triangles. Arrange on 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 small pot of salted water to boil. Add shelled edamame and cook for 3-4 minutes until tender. Drain and rinse under cold water.
04 - In food processor, blend edamame, garlic, and lime juice until mostly smooth.
05 - In large bowl, mash avocados with fork. Add edamame mixture, cilantro, jalapeño, 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 guacamole immediately with cooled pita chips.

# Expert Hints:

01 -
  • The edamame sneaks in extra protein and keeps the dip from feeling heavy, making it guilt-free enough to eat straight from the bowl.
  • Those pita chips are ridiculously easy to make and taste infinitely better than store-bought, especially when they're still warm.
  • It's colorful, vibrant, and looks fancy enough for guests but honestly takes less time than ordering takeout.
02 -
  • Don't let your avocados sit around after mashing them—the lime juice helps but the longer it sits, the more it will brown, so make this right before serving or cover it tightly with plastic wrap pressed directly onto the surface.
  • The pita chips are best eaten the day you make them while they're still crispy; store them separately in an airtight container if you're making them ahead.
03 -
  • If your edamame are still frozen, thaw them in a colander under running water before cooking—it speeds everything up and prevents excess water in your dip.
  • The most common mistake is under-seasoning because everything tastes muted when it's cold; let it come to room temperature before you taste it and adjust, and you'll find the seasoning lands perfectly.
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