Line a fine-mesh sieve with cheesecloth and scoop in the yogurt. Fold the cheesecloth back over the yogurt. Set the sieve over a bowl. Refrigerate for 12 to 24 hours, until the labneh has reached your desired thickness.
In a medium skillet over medium-low heat, warm the neutral oil and melt the butter . Add the onions and shallots in small handfuls, letting them cook down for about 1 minute before adding the next. Season with a small pinch of salt. Cook, stirring frequently, for 15 to 20 minutes, until the onions are a nice golden brown. If you want them to be darker, continue to cook, adding a splash of water if you come across any dark spots forming at the bottom of the pan, for 10 to 15 minutes more.
Using a mandoline or very sharp knife, very thinly slice the potatoes. The thicker they are, the longer the cook time, so keep that in mind. In a large, heavy pot over medium-high heat, heat the canola oil until an instant-read or deep-fry thermometer registers 350°F. Rinse the potatoes to remove any excess starch, drain, and pat dry. Working in small batches, fry the potatoes, stirring frequently, until crispy and slightly golden . Season with salt immediately and transfer to a paper-towel-lined plate or sheet tray.
Transfer the labneh to a medium bowl. Add the dill, chives, garlic powder, onion powder, onions, and shallots and mix well until incorporated. Arrange the chips alongside for dipping. Enjoy!
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