Preheat oven to 350 degrees.

Separate the two halves of each pita bread, forming two circles out of each. Slice each circle into wedges, as though you were slicing a pie. Lay triangles flat on large rimmed baking sheets and brush the tops of each pita triangle with egg white and then sprinkle with sea salt, fresh pepper, and minced garlic.

To make rosemary-garlic crisps: add chopped rosemary to the sea salt, fresh pepper, and minced garlic. Bake until crisp and lightly browned, about 20 minutes. Allow to cool. Store in an airtight container at room temperature for up to one day. Serve with olive tapenade and roasted eggplant and red pepper dip.