Chris Santos is the co-owner of and award-winning executive chef at The Stanton Social in New York City.

Chris Santos

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Joseph DeLeo; Styling: PJ Mehaffey

Recipe Summary

Yield:
Makes 8 servings (serving size: 1/2 cup guacamole and 3 chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Purée 3 cups edamame, 1/3 cup extra-virgin olive oil, and warm water in a food processor; set aside. Chop 1 cup edamame, and combine with red onion, roasted red bell peppers, yellow bell pepper, lime juice, jalapeño, 1 teaspoon extra-virgin olive oil, cilantro, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper. Fold into purée. Slice pitas into eighths, and brush with olive oil; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and chili powder. Bake for 10 minutes. Serve with edamame mixture.

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Source

The Stanton Social, New York City

Nutrition Facts

298 calories; fat 13g; saturated fat 1g; mono fat 7g; poly fat 1g; protein 12g; carbohydrates 30g; fiber 5g; cholesterol 0mg; iron 3mg; sodium 653mg; calcium 88mg.
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