Preheat the oven to 200°C (400°F). Line a large baking tray with parchment paper. The air will begin to feel warm and dry as the oven comes to temperature.

Prepare the radish chips. In a large bowl, toss the radish slices with 2 tablespoons of olive oil, the sea salt, and the black pepper. You'll see the oil cling to the slices, making them glisten. Lay them in a single layer on the baking tray — they should not overlap, or they will steam instead of crisp.

Bake the chips. Place the tray in the oven and bake for 15 to 20 minutes, flipping the slices halfway through. Listen for a faint sizzle as they cook. The radishes will first soften, then begin to brown at the edges. They are ready when they are golden-brown, curled slightly, and feel firm to the touch. The kitchen will smell faintly of roasted earth and pepper.

Make the dip base. While the chips bake, place the softened cream cheese and sour cream in a medium mixing bowl. Stir with a wooden spoon until the mixture is completely smooth and velvety, with no lumps remaining. The texture should be thick and glossy.

Add the aromatics. Add the minced garlic, chopped chives, parsley, dill, lemon juice, and onion powder to the bowl. Stir thoroughly until the herbs are evenly distributed. The dip will turn a pale, speckled green and release a bright, fresh fragrance that is both herbal and pungent.

Rest the dip. Cover the bowl with cling film and place it in the refrigerator for at least 15 minutes. This resting time allows the garlic to mellow and the herb flavours to meld into the cream. The dip will firm up slightly as it chills.

Serve. Remove the dip from the fridge. Arrange the warm radish chips on a plate around a small bowl of the dip. The contrast between the cool, creamy dip and the warm, crunchy chips is the heart of this dish. I used to struggle with this dish until I discovered this technique of resting the dip — it makes all the difference.