Abstract: In order to make the consumption of dandelion not subject to the restrictions of season and region,a new product was made by microwave vacuum puffing-technology with dandelion as main raw material. A fuzzy mathematical sensory evaluation system was established. Using fuzzy mathematical sensory evaluation system score and crispness as indicators,the optimal formula of dandelion crisps were determined through single factors and response surface optimization experiments(Taken 50.00 g dandelion paste as the standard). The results as followed:The adding amount of potato starch,salt,soybean flour and sugar were 8.6 g,0.5 g,7 g and 7.5 g,respectively. In addition,the best preparation technology of dandelion crisps:The thickness was 2 mm,microwave power was 1513 W,and processing time was 38 min. At this time,the fuzzy mathematical sensory scores of crisp was 96 and the crispness was 1.67 mm. Under these conditions,the dandelion crisps had better sensory characteristics,better texture,color,taste,smell and puffing-effect,which could provide references for processing of vegetable and fruit crisps.