Fall in love with the crispy, creamy, and salty flavors of Italian Nachos. For a fun twist on nachos, make homemade chips topped with Alfredo sauce, mozzarella cheese, Italian sausage, pepperoni, and tons of colorful veggies.
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These sheet pan baked nachos are inspired by my love of Johnny Carino's Italian nachos and Macaroni Grill Italian nachos. I love to make these restaurant-style copycat Italian nachos at home while watching football or hosting guests.
This Italian Nachos recipe is a delicious tailgate food, party appetizer, and fun dinner idea. Basically, it's perfect for any occasion! Try my air fried pork belly or BBQ chicken flatbread for more warm appetizers. For more party snacks, try my Italian-style caprese tortellini skewers or salt and vinegar popcorn.
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Why You'll Love this Recipe
- Similar to my brisket nachos, it's a unique twist on nachos that will impress partygoers and kids alike.
- Nachos are a great vehicle to sneak in veggies and protein.
- An easy sheet pan meal that can double as an appetizer!
- Packed with flavor in every bite!
Ingredients
- Refrigerated wonton wrappers - Bake wonton wrappers to make crispy wonton chips that give a unique flavor to this Italian nachos recipe.
- Italian sausage - Based on your flavor and spice preference, you can use sweet, mild, or hot Italian sausage.
- Pepperoni - Mini pepperoni works best, but you can also cut regular sized pepperoni in half. Use up any leftover pepperoni by making my pepperoni pizza rolls.
- Alfredo sauce - Use store-bought Alfredo sauce to save time.
- Cheese - I use shredded mozzarella cheese on the chips and sprinkle with grated parmesan cheese after baking.
- Toppings - tomatoes, black olives, banana peppers, and green onions
Swaps & Substitutions
- Use another protein, such as: chicken, ground turkey, or ground beef. If you don't use Italian sausage, make sure to season the protein you choose with Italian seasonings.
- Loaded Italian Nachos can be packed with any vegetables you want! Feel free to add or subtract veggie based on your preference. I like to add red or yellow bell pepper and jalapenos on occasion.
- Use pita chips or tortilla chips if you don't want to make homemade chips.
How to Make Wonton Chips
Making wonton nachos can be tedious, but I promise it's worth it! Homemade wonton chips (aka pasta chips) add a unique flavor and crunch to this meal. The crispy baked chips are a delightful addition to Italian-style nachos.
First, heat the oven to 400ºF and layer a large sheet pan with parchment paper.
Step 1: Cut a small stack of wonton wrappers in half diagonally twice to make four triangles. Repeat until you have enough to fill the sheet pan.
Step 2: Place wonton triangles in a single layer on the parchment paper. Sprinkle the top of the chips with salt and spray with a cooking spray, such as an olive oil spray.
Step 3: Bake wonton wrappers for 3 minutes, flip, and bake for another 3 minutes until chips are lightly golden and have a crispy crunch to them.
Depending on the size of your sheet pan, you should get around 10 wonton wrappers, or 40 triangle chips. Make two batches (or two sheet pans) full of wonton chips for this recipe for Italian nachos.
I played around with cook times and had a lot of trail and error. Keep in mind that all ovens are different, so watch your chips carefully while they are baking to ensure they don't burn.
How to Make Italian Nachos
Homemade Italian Nachos are quick and easy to make. Once the wonton chips are finished baking, use the same sheet pan lined with parchment paper to assemble your nachos.
Step 1: First, spread the chips in a single layer across the sheet pan. Cover the chips with Alfredo sauce and shredded mozzarella.
Step 2: Next, add cooked ground Italian sausage and pepperoni.
Step 3: Load the chips up with vegetables.
Step 4: Turn the broiler on high and add the sheet pan nachos to the middle rack. Broil for a few minutes until the alfredo sauce is warm and cheese is melted. Top with green onions and parmesan cheese before serving.
Recipe FAQs
Italian nachos are a meal in itself and you probably won't need an addition side dish. However, if you're making these as an appetizer or snack for a party, serve them with another Italian-style appetizer like Caprese Tortellini Skewers.
Yes! You can store baked wonton chips in an airtight container for up to 3 days.
Lay chips in a single layer on a baking sheet. Don't overcrowd the nachos. Try to get cheese on every chip. I layer nachos in this order: chips, cheese, protein, vegetables, and an extra sprinkle of cheese on top. Repeat layers, if necessary.
Italian nachos are made with wonton chips, alfredo sauce, mozzarella cheese, Italian sausage, black olives, and banana peppers.
It depends on what kind of nachos you're making. For these Italian Nachos, I like to use a mix of Italian cheeses, such as mozzarella and parmesan. Monterey Jack or Pepper Jack cheese would be a tasty choice as well.
Hungry for More?
- Tomato Tortellini Soup with Italian Sausage
- Caprese Tortellini Skewers
- Buffalo Chicken Egg Rolls
- BBQ Chicken Flatbread
If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
Italian Nachos
Save this Recipe!
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Equipment
- Sheet Pan
- Skillet
Ingredients
- 20 wonton wrappers
- olive oil spray
- 15 ounce Alfredo sauce
- 2 cups mozzarella cheese shredded
- 1 pound ground Italian sausage
- ¼ cup mini pepperoni
- 1 roma tomatoes chopped
- 4 ounce black olives sliced and drained
- ½ cup banana peppers sliced and drained
- ¼ cup green onions sliced
- parmesan cheese optional
Instructions
Wonton Chips
- Heat the oven to 400ºF and layer a large sheet pan with parchment paper.
- Cut a small stack of wonton wrappers in half diagonally twice to make four triangles. Repeat until you have enough to fill the sheet pan.
- Place wonton triangles in a single layer on the parchment paper. Sprinkle the top of the chips with salt and spray with cooking spray.
- Bake wonton chips for 3 minutes, flip, and bake for another 3 minutes until chips are lightly golden and have a crispy crunch to them.
Italian Nachos
- Cook ground Italian sausage in a skillet according to package directions.
- Spread chips in a single layer across a sheet pan lined with parchment paper.
- Cover the chips with Alfredo sauce and half of the shredded mozzarella cheese.
- Add cooked ground Italian sausage and pepperoni.
- Add tomatoes, black olives, and banana peppers. Top with additional mozzarella cheese.
- Turn the broiler on high and put the sheet pan of nachos on the middle rack. Broil for 3-4 minutes until the alfredo sauce is warm and cheese is melted. Top with green onions and parmesan cheese. Serve immediately.
Notes
- Keep in mind that all ovens are different, so watch your nachos carefully while they are cooking to ensure the chips don't burn.
- You don't need to measure all of the ingredients. I usually just eyeball it based on my personal preferences.
- Serve immediately. Leftover nachos will become soggy. Keep any unused chips in an airtight container for up to 3 days.
~Chrissie O.
This is such a great recipe!!! Best thing is, it's totally customizable: use marinara sauce and Italian sausage/veggies. Use Alfredo and fave veggies for a take on a Primavera. I used the Rao's cookbook recipe for pizza sauce, and then we mixed it up: green olives, pepperoni, onions, tomatoes. Black olives, Italian sausage, onions tomatoes. DH loved the Italian sausage version but added mushrooms and green peppers to his. My daughter wanted Alfredo with chicken and bacon, for a "Carbonara style." I have these small, square Corningwares, so I had each person create their perfect combo. Baked up the pasta chips beforehand (thank you, wonton wrappers was PERFECT!!!), let them cool while the individual nachos were cooking and had individual Italian nachos with a side salad as a fantastic option in lieu of "pizza night!" I've done Greek nachos, with spiced beef, black olives, tomatoes, onions, and feta, topped with Mozzarella and served with pita chips, but *face palm* NEVER though to try it Italian-style! Now, I know better - and I'm not being allowed to forget! I have the kids all home for family game day, and they're all clamoring for this!!! You created monsters, in the best way!!! Thanks so much for posting!!! ~Chrissie
Angela Lietzke
Sounds delicious! I'm happy you enjoyed these nachos as much as I do!
Laurie Griggs
This looks so good! Can't wait to make it!
Angela Lietzke
Thank you! I hope you enjoy this delicious twist on nachos.