Why You’ll Love This Recipe
Italian Nachos are crispy, cheesy, and loaded with bold flavors in every bite. They’re endlessly customizable and perfect for feeding a crowd. Whether you’re using homemade pasta chips, store-bought pita, or fried wonton wrappers, the base is hearty enough to hold all your favorite Italian-inspired toppings. This dish is fun, indulgent, and totally different from your average nachos.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta chips, pita chips, fried wonton wrappers, or baked flatbread pieces
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Italian sausage, cooked and crumbled
- Pepperoni slices or chopped salami
- Black olives, sliced
- Banana peppers or pepperoncini (optional)
- Marinara or pizza sauce (warmed)
- Fresh basil or parsley for garnish
- Optional: ricotta cheese, cherry tomatoes, or red onion
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the chips: Arrange pasta chips or your chosen base in a single layer on the baking sheet.
- Add toppings: Sprinkle with mozzarella and Parmesan, then layer on Italian sausage, pepperoni, olives, and other desired toppings.
- Bake: Bake for 10–12 minutes, or until the cheese is fully melted and bubbly.
- Drizzle and garnish: Remove from oven and immediately drizzle with warm marinara or pizza sauce. Top with fresh herbs and any additional toppings like ricotta or fresh tomatoes.
- Serve: Serve hot, straight from the baking tray, or transfer to a platter.
Servings and timing
Servings: 4–6
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: 25–30 minutes
Variations
- Veggie Style: Use roasted bell peppers, artichokes, mushrooms, and spinach for a vegetarian version.
- Spicy Kick: Add crushed red pepper flakes, hot sausage, or Calabrian chilis.
- White Sauce Version: Swap marinara for Alfredo sauce for a creamy spin.
- Caprese Nachos: Use fresh mozzarella, cherry tomatoes, and a balsamic glaze drizzle.
- Low-Carb Option: Use baked zucchini rounds or eggplant slices as the base.
Storage/Reheating
Italian Nachos are best enjoyed fresh, as the chips can become soggy over time. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 375°F (190°C) for 5–8 minutes to restore crispiness. Avoid microwaving, as it may make the chips chewy.
FAQs
What can I use instead of tortilla chips?
Use baked pasta chips, fried wonton wrappers, pita chips, or broken pieces of flatbread.
Can I make this vegetarian?
Yes, just skip the meats and load up on your favorite veggies and cheeses.
Is marinara sauce added before or after baking?
For best texture, drizzle it on after baking to avoid soggy chips.
What kind of cheese works best?
Mozzarella melts beautifully, while Parmesan adds sharpness. A blend of both is ideal.
Can I use Alfredo sauce instead?
Yes, Alfredo or garlic cream sauce makes a delicious variation.
How do I make pasta chips?
Cook and dry pasta (like wonton-shaped lasagna pieces), then bake or fry until golden and crisp.
Can I make these in an air fryer?
Yes, assemble small batches and air fry at 375°F (190°C) for 4–6 minutes until cheese is melted.
Are Italian Nachos gluten-free?
Use gluten-free chips or flatbread, and ensure all toppings are gluten-free.
What meats are best for this?
Italian sausage, pepperoni, salami, or prosciutto all work well.
Can I serve this as a meal?
Absolutely! Add extra protein and veggies to make it a hearty dinner.
Conclusion
Italian Nachos are a playful, satisfying fusion of two beloved cuisines that’s guaranteed to impress. Whether you’re throwing a party, feeding a family, or just spicing up your snack game, these nachos deliver layers of bold flavor and cheesy goodness. With endless topping combinations and a simple prep, this dish is a surefire favorite for any occasion.
PrintItalian Nachos
Italian Nachos are a crispy, cheesy fusion dish that swaps tortilla chips for pasta chips or flatbread, topped with melty cheese, savory meats, zesty marinara, and fresh herbs. A fun and flavorful appetizer or snack perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4–6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- 4 cups pasta chips, pita chips, fried wonton wrappers, or flatbread pieces
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 lb Italian sausage, cooked and crumbled
- 1/2 cup pepperoni slices or chopped salami
- 1/4 cup sliced black olives
- 1/4 cup banana peppers or pepperoncini (optional)
- 1/2 cup marinara or pizza sauce, warmed
- 2 tbsp chopped fresh basil or parsley (for garnish)
- Optional: 1/4 cup ricotta cheese, 1/4 cup halved cherry tomatoes, or thinly sliced red onion
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange chips in a single layer on the baking sheet.
- Sprinkle mozzarella and Parmesan cheese over the chips.
- Top with Italian sausage, pepperoni or salami, black olives, and optional banana peppers.
- Bake for 10–12 minutes, or until the cheese is melted and bubbly.
- Remove from oven and drizzle with warm marinara sauce.
- Garnish with fresh basil or parsley and any additional toppings like ricotta or tomatoes.
- Serve hot, directly from the tray or on a platter.
Notes
- Use a mix of cheeses for more depth—provolone or fontina are great additions.
- Drizzle marinara after baking to prevent soggy chips.
- Make vegetarian by skipping meats and loading up on roasted veggies.
- For a low-carb version, use baked zucchini or eggplant slices as the base.
- Best served fresh—reheat in the oven to maintain crispiness.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 370
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
