Preheat oven to 400F.
Split pitas and cut each half into eighths. Brush with 3 tablespoons oil and sprinkle with 1/4 teaspoon salt. Arrange on 2 baking sheets. Bake until golden brown, 7 to 9 minutes.
Meanwhile, combine edamame, garlic, tahini, water, 2 tablespoons oil, lemon juice and 1/2 teaspoon salt in a food processor. Puree until smooth, scraping down the sides once or twice. Serve dip with chips.