Conformal salsa optimization bowl

As everybody should know by now, the gold standard of salsa dipping corn chip is the Frito Lay Tostitos bite-size chip, manufactured in Plano Texas cooperatively by both Mexican and American citizenry.

The chip is made from the perfect ingredients- Nebraska Corn, Utah salt, and a touch of black pepper from the pepper farms of Belize, sized and shaped perfectly to prevent double dipping, with just enough cross-sectional rigidity to experience structural failure only in the rarest of circumstances, with some cold cheese dips.

Frito Lay also manufactures a variety of dips and salsas to use with these wonderful chips.

Problem: These perfect round chips do not conform to the flat bottom of bowls to get the last of the salsa, creating waste and contributing to a lack of cleanliness. Breaking a chip in two to create flat scraping surfaces works, but it results in chips of sub optimal size and shape.

Solution: When the chips are dipped in thick enough, non-fluidic dips, a trough resembling a section of a toroid is left behind. Create bowls in which the lowest point is itself a similarly shaped toroidal section. Needs legs to balance.