There are some supermarkets that sell single layer pitas so you don’t have to divide the pita bread in half. You can also make these crisps using three different color tortillas- white, green, and orange. Before baking the tortillas or pita, you can also flavor the wedges according to your personal preference using cumin, oregano, basil, chives, sesame seeds, or parmesan cheese. If you prefer a thicker wedge, You can also choose not to divide the pita in half. Try both, and see which version you prefer.
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.