Edamame Guacamole Pita Chips (Printable version)

A fresh blend of avocado and edamame combined with crisp toasted pita chips for a flavorful snack.

# What You’ll 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

# 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 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 guacamole immediately with cooled pita chips.

# Expert Tips:

01 -
  • It sneaks extra protein into something that tastes pure indulgence, so you feel good about what you're eating.
  • The pita chips come out of the oven smelling absolutely incredible, and people always ask if you bought them from somewhere fancy.
02 -
  • Don't skip cooling the pita chips—they soften in the heat and crisp back up as they cool, and if you serve them warm, they'll go soft when they hit the humid guacamole.
  • The edamame must be cooked and cooled separately; raw or warm edamame won't blend smoothly and will throw off the texture you're aiming for.
03 -
  • If your avocados aren't quite ripe, gently warm them in your hands or near (not on) a warm stovetop for a few minutes—this softens them without cooking them unevenly.
  • Blend your edamame mixture slightly thinner than you think you need it, because it thickens when you fold it into the mashed avocado.
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