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.
This Italian Nachos recipe is a delicious tailgate food, party appetizer, and fun dinner idea. Basically, it's perfect for any occasion!
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.
Why You'll Love this Recipe
- 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!
- 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.
- 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
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.
Step 1: First, heat the oven to 400ºF and layer a large sheet pan with parchment paper.
Step 2: Next, 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. 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.
Step 3: 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 4: 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.
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: Then, load it up with vegetables.
Step 4: Finally, it's time to cook these colorful nachos. 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.
Keep in mind that all ovens are different, so watch your nachos carefully while they are broiling to ensure the chips don't burn.
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.
Unlike traditional nachos, 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.
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.
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!
- Sheet Pan
- 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
- 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.
- 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.
- 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.