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Italian Nachos on a sheet pan topped with sausage, alfredo sauce, cheese, tomatoes, olives, and peppers. A tray with extra toppings and grated cheese is next to the pan.
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5 from 4 votes

Italian Nachos

Italian Nachos with homemade chips, creamy Alfredo sauce, Italian sausage, shredded mozzarella cheese, and veggies are a favorite appetizer or shareable dinner. Baked wonton chips add a salty crunch that will keep you coming back for more.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Main Course, Snack
Cuisine: Italian
Servings: 6 servings
Calories: 346kcal
Author: Angela Lietzke

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.

Nutrition

Calories: 346kcal | Carbohydrates: 20g | Protein: 14g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 1151mg | Potassium: 119mg | Fiber: 2g | Sugar: 2g | Vitamin A: 493IU | Vitamin C: 11mg | Calcium: 216mg | Iron: 1mg