OK, she's flipped, you're thinking. Hiking Fox has gone ALL HIPPY. Dandelions are the sort of thing raw fooders eat with a brave face, cos they're trying to convince people they're enjoying them. Thing is, though, I've always struggled with the idea that the guinea pigs chow down on all this free plant food that grows on every verge and I can't join in.
So... I took the trendy idea of kale chips ("potato chips" are what Americans call crisps, though British people can handle this idea, cos we eat tortilla chips without calling them crisps) and used chard, from one of my guerilla garden patches. The resulting chard crisps were so awesomely lovely that I ate the lot in one go.
I then gathered a load of dandelion leaves, gave 'em a good wash and made dandelion crisps. They were reet tasty, though there was a building bitter after-taste, so I couldn't eat as many.
I recommend making a mixture of kale, chard and dandelion crisps and passing it round your friends. They will look at you like you're PROPER WEIRD, but they will eat them say "yum" and eat some more. As they are absolutely loaded in minerals and good stuff, yet taste like junk food, you have a winner.
You need:
Big handful of dandelion, chard and kale leaves with the thickest woody spines / stems torn off.
A little drizzle of olive oil
sea or rock salt
Method:
1. Shake the leaves and pat with tea towel until they are vaguely dry (salad spinners are for middle-class people with big kitchen cupboards) and put in a bowl. Drizzle in a very small amount of olive oil and sprinkle in some salt, then mix with your fingers until all the leaves are coated with a little oil and salt.
2. Arrange on a baking tray and bake at gas mark 5 / 190C / about 375 F for 10 mins. Try one for crispiness. If a little soggy, turn oven down a bit and give 'em a coupla more mins. Put in a bowl and sprinkle on a little more salt.
3. Eat.
and I haven't found chard anywhere yet. But dandylions are everywhere 
