Italian Nachos: Copycat Old Chicago
Italian Nachos have quickly become a family favorite that tastes better at home.
It’s always a little sad when one of your favorite restaurants closes. Especially when they had that one appetizer you could never get enough of! That’s exactly what happened with these Italian Nachos. But instead of giving up, I went on a mission to recreate them at home. And let me tell you, this copycat recipe does not disappoint! With layers of crispy wonton chips, melty cheese, and all the savory toppings you love, these Italian Nachos are just as delicious, maybe even better than the original.
Ingredients You’ll Need:
- Package of Wonton Wrappers (1)
- 1 pound Ground Italian Sausage
- Package of Pepperoni
- 2 cup Shredded Mozzarella Cheese
- Pepperoncini or Banana Peppers (optional)
- 1 jar marinara sauce (for dipping)
- Vegetable or Canola oil (for frying)
How to Make Italian Nachos at Home:
- Cook and crumble Italian Sausage on medium high heat. When finished, set aside.
- Cut wonton wrapper in half (diagonally to make a triangle)
- In another pan heat oil over medium high heat. Once hot, work in batches, add wontons into the pan. Cook for about 2 minutes on each side. Remove when golden brown. Place on a paper towel to absorb the oil.
- Preheat oven to 375°F
- On a baking sheet, place a layer of your wonton chips, cheese, peppers and sausage/pepperoni top with more cheese
- Bake for 5 min or until melted.
- Serve with marinara for dipping
Topping Ideas and Add-Ins:
One thing that I love about these Italian Nachos is that you can easily make them your own! Whether you like them extra cheesy, loaded with spicy sausage, or topped with fresh veggies, the options are endless. Plus, it’s fun to mix and match your favorite ingredients to create the perfect combo for your family or next get-together.
🍕 Classic Supreme
Pepperoni, sausage, mushrooms, onions, bell peppers, and black olives
🍕 Margherita
Fresh mozzarella, sliced tomatoes, basil, and a drizzle of olive oil
🍕 BBQ Chicken
Grilled chicken, red onions, mozzarella, and BBQ sauce
🍕 Hawaiian
Ham, pineapple, and mozzarella
🍕 Buffalo Chicken
Buffalo chicken, mozzarella, and a drizzle of ranch or blue cheese
How to Store and Reheat Leftovers Italian Nachos:
The best way that I’ve found for storing leftovers (when we actually have some!) is to keep everything separated. First, store the crispy wonton chips in a ziplock bag to help them stay fresh and crunchy. Then, place all the toppings in a sealed container in the refrigerator. This way, when you’re ready to enjoy them again, everything tastes just as good as when it was first made!
Bring Back the Restaurant Favorite at Home
So, next time you’re craving something fun and flavorful, skip the usual pizza night and give these Italian Nachos a try! It’s the perfect way to pile on all your favorite pizza toppings and enjoy them in a whole new way. Whether you serve them up for a quick dinner, a weekend lunch, or during Sunday football, they’re guaranteed to be a hit. Grab your chips, load them up, and dig in. You might just find your new game day favorite!
Are you looking for another yummy pizza recipe that the family will love? Check out this bubble pizza recipe!
For more recipe ideas follow us on Pinterest!
Old Chicago’s Italian Nachos Copycat
Ingredients
Chips
- 1 Wonton Wrappers package
- vegetable oil for frying
Nacho Toppings
- 1 lb. Ground Italian Sausage
- 1 Pepperoni package
- 2 cups Shredded Mozzarella
- Pepperonicini or Banana Peppers optional for topping
- 1 jar Marinara sauce
Instructions
- Cook Italian Sausage over medium-high heat. When done drain and set aside.
- Cut wonton wrapper in half (diagonally to make a triangle)
- In another pan heat oil over medium high heat. Once hot, work in batches, add wontons into the pan. Cook for about 2 minutes on each side. Remove when golden brown. Place on a paper towel to absorb the oil.
- Preheat oven to 375
- On a baking sheet, place a layer of your wonton chips, cheese, peppers and sausage/pepperoni top with more cheese.
- Bake for 5 min or until melted.
- Serve with marinara for dipping.