Edamame Guacamole Pita Chips (Printable Version)

A delicious blend of avocado and edamame served with crisp, golden pita chips for snacking or entertaining.

# What You 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 Steps:

01 - Preheat your 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 secretly packed with protein from the edamame, so you can serve it guilt-free at parties without feeling like you're just feeding people avocado toast.
  • The homemade pita chips stay crispy for hours, unlike store-bought ones that go stale and sad by the time guests arrive.
  • It comes together in under 30 minutes, making it perfect for unexpected dinner guests or when you want something impressive that doesn't require real cooking.
02 -
  • Avocados brown quickly once exposed to air, so don't make this more than an hour ahead of serving unless you want to spend the party fishing brown bits off the top with a spoon.
  • The pita chips must cool completely or they'll be chewy instead of crispy, even though your impatient brain is telling you to serve them warm—patience here is literally the difference between success and disappointment.
03 -
  • If your avocados are on the firm side, you can soften them slightly by placing them in a warm bowl of water for five minutes—it works better than the oven trick and won't turn them brown.
  • Make the edamame mixture first and let it cool completely before folding it into the mashed avocado; warm edamame will make the avocado separate and greasy-looking instead of creamy.
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