Edamame Guacamole Pita Chips (Print version)

Creamy avocado and edamame combine with crisp pita chips for a fresh, protein-packed snack or appetizer.

# 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 Make It:

01 - Set oven temperature to 375°F and allow 10 minutes for preheating.
02 - Slice each pita bread into 8 triangular pieces. Distribute on baking sheet, brush lightly with olive oil, and sprinkle with salt and smoked paprika. Bake for 8–10 minutes, rotating halfway through, until edges are golden and texture becomes crisp. Transfer to cooling rack.
03 - Bring small pot of salted water to rolling boil. Add shelled edamame and maintain boil for 3–4 minutes until beans reach tender texture. Drain through colander and immediately rinse under cold running water to stop cooking process.
04 - Transfer cooked edamame, minced garlic, and lime juice to food processor. Process until mixture reaches mostly smooth consistency with slight texture remaining.
05 - In large mixing bowl, mash avocados with fork to desired consistency. Fold in edamame mixture, cilantro, jalapeño if using, diced red onion, cumin, sea salt, and black pepper. Mix until well incorporated while maintaining creamy texture with slight chunky components.
06 - Taste guacamole and adjust salt, pepper, or lime juice to preference. Verify flavor balance.
07 - Transfer guacamole to serving bowl and present immediately alongside cooled pita chips.

# Expert Tips:

01 -
  • It's protein-packed enough to feel substantial, so you're not just eating empty calories while snacking.
  • The edamame keeps it creamy without needing extra avocado, which means your wallet stays happy and the flavor stays bright.
  • Golden pita chips you make yourself taste infinitely better than store-bought, and honestly, baking them takes less time than you think.
02 -
  • If your avocados aren't ripe enough, they'll be hard and stringy instead of silky—better to wait a day or buy from the soft fruit bin if you're in a hurry.
  • Don't skip the cold water rinse on the edamame; it stops them from cooking further and keeps them bright green instead of turning army-colored.
  • The plastic wrap pressed directly onto leftover guacamole is not a suggestion, it's the only way to prevent that brown oxidation that ruins the whole vibe.
03 -
  • Buy avocados that are slightly firm and let them sit on your counter for a day or two before making this; they're easier to scoop and taste sweeter.
  • Make the guacamole no more than an hour before serving so the cilantro stays green and the flavors haven't started to blur together.
  • If you don't have a food processor, mash the edamame with a fork and mix it in by hand—it's actually less work and you get more texture control.
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