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.