Preheat and Prep the Radishes: Set your oven to 190°C (170°C fan). While it heats, slice the radishes into uniform rounds about 3-4mm thick. You want them all roughly the same thickness so they cook evenly. You should hear a gentle snap as you slice through a firm, fresh radish. Any leaves can be washed, dried, and set aside.

Season the Chips: In a large mixing bowl, toss the radish slices with the olive oil, salt, pepper, and garlic powder. Use your hands to ensure every piece is coated. The radishes will look glossy and smell fragrantly of garlic.

Bake the Chips: Spread the radish slices in a single layer on a baking tray lined with parchment paper. Do not overcrowd them; they need space to crisp. Bake for 20-25 minutes, turning halfway through. You will know they are done when the edges are turning a deep golden brown and the centres feel firm but not hard. The kitchen will smell like roasted nuts and garlic.

Make the Dip Base: While the chips bake, combine the Greek yoghurt, mayonnaise, grated garlic, onion powder, lemon zest, and lemon juice in a medium bowl. Whisk until the mixture is completely smooth and pale. The consistency should be thick enough to coat the back of a spoon.

Fold in the Herbs: Gently fold the fresh chives, dill, and parsley into the dip. Do not overmix, or the herbs will bruise and the dip can become slightly bitter. Taste the dip at this stage — it should be creamy, tangy from the lemon, and aromatic from the herbs. Adjust salt and white pepper as needed.

Optional Garnish: If you kept the radish leaves, quickly sauté them in a hot pan with a tiny drop of oil for 30 seconds until they wilt. Sprinkle these over the dip just before serving for a peppery hit and a pop of colour.

Assemble and Serve: Let the radish chips cool on the tray for 5 minutes — they will crisp up further as they cool. Spoon the dip into a shallow bowl, arrange the chips around it, and serve immediately or cool completely for storage.