Edamame Guacamole Pita Chips (Print View)

Creamy avocado and edamame blend served with crunchy pita chips, ideal for easy entertaining.

# Components:

→ 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

# Directions:

01 - Preheat your oven 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 8–10 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 -
  • The edamame creates a protein boost that keeps you satisfied way longer than regular guacamole, and nobody even notices it's not just avocado.
  • Pita chips stay crispy longer than store-bought versions, and you control exactly how much salt and seasoning goes on them.
  • This comes together in 25 minutes flat, making it perfect for those moments when you need an impressive appetizer without the stress.
02 -
  • Don't make this more than an hour or two before serving because avocado browns no matter how careful you are, though pressing plastic wrap directly onto the surface slows it down dramatically.
  • The edamame needs that quick cook in boiling water because frozen ones taste a little flat until they hit heat, and this step takes barely any time but transforms the whole thing.
03 -
  • Cut your avocados right before mixing them into the guacamole because the longer they sit exposed to air, the faster they brown.
  • If your edamame tastes bland after cooking, salt the water generously rather than trying to fix it seasoning in the dip itself.
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