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Italian Nachos
This recipe puts a fun Italian twist on one of my favorite bar foods, cheesy nachos.
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Fried pieces of wonton wrappers are dusted with a homemade Italian seasoning blend, shredded mozzarella cheese, Italian sausage, and pepperoni cups. The Italian nachos are broiled until the cheese melts and served garnished with dollops of creamy ricotta cheese for a fresh touch, sliced pepperoncini peppers and a side of marinara sauce for dipping. I recommend serving it with a spoon so the sauce can be spread over the nachos. These Italian nachos are great for a fun appetizer before enjoying some pizza or as a game day snack. For a full appetizer spread, serve them alongside this Italian queso dip and sausage and peppers toast!
Why You’ll Love This Recipe
- Unexpected & crave-worthy: They combine the comfort of Italian-American food with the shareable nature of nachos – perfect for game day, parties, or casual dinners!
- Customizable. You can switch up the toppings – try olives, roasted red peppers, or even a drizzle of pesto.
Key Ingredients in This Recipe
- Wontons – I tested this recipe using several variations of fried pasta dough as the chips, and, in the end the wontons still won! Frying wontons as the chips for these nachos is a quick process, and they get a great delicate yet crispy texture.
- Italian seasoning blend – I top the freshly fried wonton chips with a homemade Italian spice blend made with dried oregano, dried basil, onion powder, garlic powder, crushed red pepper flakes, salt and pepper. I grind the spice blend in a mortar and pestle for a finer grind.
- Italian sausage – I use hot Italian sausage to top the nachos though you can also use sweet Italian sausage based on preference. This sausage is made from ground pork shoulder and seasoned with a blend of garlic, paprika, fennel seeds and red pepper flakes.
- Pepperoni – Rather than buying thin rounds of pre-sliced pepperoni, my goal was to create small pepperoni cups. I slice rounds from sticks of cured pepperoni, then par-broil them so the edges curve up to form cups.
- Mozzarella – I use part-skim, also called low-moisture mozzarella, for both filling and topping the manicotti in this recipe. Fresh mozzarella has a higher water content, and it becomes runny rather than gooey as it melts.
- Ricotta – A bit of creamy whole milk ricotta cheese spooned over the top of the nachos just before serving adds a great fresh contrast to the crispy chips, sausage and pepperoni.
- Pepperoncini – Pickled pepperoncini peppers don’t have much heat, they are known for their sweet and bitter flavor, adding just the right amount of acidity to the nachos.
- Marinara – I serve warmed marinara sauce on the side, rather than over the top of the nachos so they don’t get soggy. Make your own using my homemade marinara sauce recipe or use your favorite store bought sauce.
A full ingredient list with exact amounts can be found in the recipe card below.
How to prep this recipe in advance
- The wonton chips can be fried up to a few hours in advance but are best fried fresh.
- I recommend preparing the ingredients ahead of time for easy assembly. Mix the seasoning blend, slice the pepperoni, cook and store the Italian sausage refrigerated in an airtight container for up to 3 days.
How to Make Italian Nachos (Step-by-Step)
In a small bowl mix together the spices. For a finer grind, add to a mortar and pestle and grind. Set aside until ready to use.
Add about an inch of vegetable oil to a large cast-iron skillet or heavy bottomed pot. Heat oil over medium heat to 350°F (180ºC). Working a few wontons at a time, add them to the skillet and fry on both sides, about 30 seconds total. Do not add too many at a time or it will crowd the pan.
Remove to a paper towel-lined plate to drain and repeat with remaining wontons. Sprinkle with the Italian seasoning blend.
Heat a large cast iron pan over medium heat, add the oil and heat through. Add the sausage and cook, using a wooden spoon to break it into pieces, until golden brown and cooked through, about 8 minutes.
Heat oven to broil on high with a rack set in the top ⅓ of the oven. Arrange pepperoni slices on a baking sheet and broil until the pepperoni edges curl up into cups but they aren’t browned.
Arrange wontons chips on a baking sheet. Spread the mozzarella cheese evenly over the top. Arrange the pepperoni cup and cooked sausage over the top of the cheese. Broil until the cheese has melted, about 1 to 2 minutes.
Spoon the ricotta in small drops over the nachos. Top with pepperoncini and parsley. Add marinara to a small bowl and serve on the side with a small spoon for spreading on the nachos. Serve hot.
Swaps and substitutions
- The marinara sauce can be swapped for another favorite like vodka sauce.
- The hot Italian sausage can be swapped for sweet Italian sausage based on preference.
- Other pizza toppings like sliced black olives, sautéed bell peppers or diced Roma tomatoes also make great toppings.
- Try adding a drizzle of pesto.
FAQ – Frequently Asked Questions
How can I prep this recipe in advance?
The wonton chips can be fried up to a few hours in advance but are best fried fresh. Prep the ingredients ahead of time for easy assembly. Mix the seasoning blend, slice the pepperoni, cook and store the Italian sausage refrigerated in an airtight container for up to 3 days.
What other toppings can I add?
Try swapping the marinara sauce for vodka sauce or adding a drizzle of pesto. Try adding roasted red peppers, diced tomatoes, bell peppers, or black olives!
What kind of cheese is best?
Shredded mozzarella or an Italian blend melts perfectly! For extra flavor, add grated Parmesan on top.
How do I keep the nachos from getting soggy?
Fry the chips until golden and crisp, and don’t overload them with sauce. Layer ingredients sparingly and serve right after cooking for the best texture.
Other Recipes to Try
If you enjoy this Italian nacho recipe, give these a try and follow me on Instagram:
Made Italian nachos? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Italian Nachos
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Ingredients:
For the Italian seasoning blend:
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper
For the nachos and assembly:
- 25 square wonton wrappers
- Vegetable oil, for frying, as needed
- ½ pound Italian sausage, casings removed
- 3 ounces pepperoni stick, thinly sliced into ¼” rounds (add number of ounces)
- 1½ cups shredded part-skim mozzarella
- ¾ cup Marinara sauce, warmed
- ½ cup whole milk ricotta cheese
- 6 pepperoncini peppers, thinly sliced
- Chopped flat-leaf parsley
Instructions:
For the Italian seasoning blend:
- In a small bowl mix together the spices. For a finer grind, add to a mortar and pestle and grind. Set aside until ready to use.
For the nachos and assembly:
- Add about an inch of vegetable oil to a large cast-iron skillet or heavy bottomed pot. Heat oil over medium heat to 350°F (180ºC). Working a few wontons at a time, add them to the skillet and fry on both sides, about 30 seconds total. Do not add too many at a time or it will crowd the pan.
- Remove to a paper towel-lined plate to drain and repeat with remaining wontons. Sprinkle with the Italian seasoning blend.
- Heat a large cast iron pan over medium heat, add the oil and heat through. Add the sausage and cook, using a wooden spoon to break it into pieces, until golden brown and cooked through, about 8 minutes.
- Heat oven to broil on high with a rack set in the top ⅓ of the oven. Arrange pepperoni slices on a baking sheet and broil until the pepperoni edges curl up into cups but they aren’t browned.
- Arrange wontons chips on a baking sheet. Spread the mozzarella cheese evenly over the top. Arrange the pepperoni cup and cooked sausage over the top of the cheese. Broil until the cheese has melted, about 1 to 2 minutes.
- Spoon the ricotta in small drops over the nachos. Top with pepperoncini and parsley. Add marinara to a small bowl and serve on the side with a small spoon for spreading on the nachos. Serve hot.
Notes:
- The marinara sauce can be swapped for another favorite like vodka sauce.
- The hot Italian sausage can be swapped for sweet Italian sausage based on preference.
Nutrition:
Calories: 426kcal | Carbohydrates: 23g | Protein: 20g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 1214mg | Potassium: 332mg | Fiber: 2g | Sugar: 2g | Vitamin A: 481IU | Vitamin C: 11mg | Calcium: 221mg | Iron: 2mg
DID YOU MAKE THIS?
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I made these for a Super Bowl party and everyone loved the variation on traditional nachos. The seasoning on the wantons was so good. I could have eaten them without any topping.I made the pepperoni and sausage ahead of time which was so nice not having to miss any of the game or commercials doing the prep work.