Edamame Guacamole Pita Chips (Print Version)

Creamy avocado and edamame mix with crisp pita chips, offering a vibrant and protein-rich snack option.

# 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

# Method:

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 to 10 minutes, turning halfway through, until golden and crisp. Transfer to wire rack to cool.
03 - Bring small pot of salted water to boil. Add shelled edamame and cook for 3 to 4 minutes until tender. Drain and rinse under cold water.
04 - In food processor, blend cooked 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 as desired.
06 - Taste and adjust seasoning with additional salt and pepper as needed.
07 - Transfer guacamole to serving bowl and serve immediately with cooled pita chips.

# Expert Advice:

01 -
  • The edamame sneaks in extra protein and creates a naturally creamy texture without needing as much avocado, which your wallet will appreciate.
  • It comes together in under 30 minutes, making it perfect for those moments when unexpected guests text that they're five minutes away.
  • The flavor is bright and clean with just enough kick if you include the jalapeño, but still approachable enough that even the cilantro-skeptics at your table will dig in.
02 -
  • Don't cook the edamame too far ahead—they can get a grainy texture if they sit around, so do this step while your pita chips are baking and you'll time everything perfectly.
  • The plastic wrap pressed directly onto the surface of leftover guacamole is not optional if you want to avoid that brown oxidation layer; it's the difference between looking appetizing at lunch tomorrow and looking like science gone wrong.
03 -
  • If your avocados aren't quite ripe when you need them, a gentle oven heat at the lowest setting for a few minutes helps them soften without cooking them—I learned this the hard way when timing failed me.
  • Make the edamame mixture first and let it cool slightly before folding in the avocado, which keeps the avocado from getting warm and developing that bitter, oxidized taste.
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