Preheat your largest frying pan over medium-high heat for a full two minutes. The pan should feel fiercely hot when you hold your hand a few inches above it — you'll see a faint shimmer of heat rising from the surface.

Toss the radish slices in a bowl with 2 tablespoons of olive oil, the fine sea salt, and the black pepper. Use your hands to coat every slice; you should see the oil glistening evenly across each round.

Arrange the radish slices in a single layer in the hot pan. They should sizzle immediately on contact — if they don't, the pan isn't hot enough. Work in batches if necessary; overcrowding will steam them instead of crisping them.

Cook for 3–4 minutes without moving them. You'll hear a steady, gentle crackling sound, and the edges will begin to turn translucent and golden brown. The radishes will release a subtle, peppery aroma as they cook.

Flip each chip using tongs or a thin spatula. The cooked side should be a rich amber colour with darker speckles at the edges. Cook for another 3–4 minutes until the second side matches. The chips will feel firm but still have a slight give when pressed.

While the chips cook, make the dip. In a medium mixing bowl, combine the softened cream cheese, Greek yoghurt, grated garlic, lemon juice, chives, dill, parsley, and onion powder. Stir vigorously with a wooden spoon or spatula until the mixture is completely smooth, with no white streaks remaining. The dip should look pale green from the herbs and smell fragrantly of garlic and fresh dill.

Transfer the cooked chips to a plate lined with a paper towel to absorb any excess oil. Sprinkle with a pinch of flaky sea salt while they're still warm — the salt will stick better and give a satisfying crunch.

Spoon the dip into a serving bowl, drizzle with the remaining 1 tablespoon of olive oil, and scatter a few extra chopped chives on top. Serve immediately with the warm radish chips alongside.