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Italian Nachos Recipe
Ben Carraoli

Italian Nachos Recipe

I have to tell you, the first time I made Italian Nachos at home, I couldn’t believe how easy and satisfying they were. I’ve always loved classic nachos, but this Italian version completely stole my heart. Using crispy egg roll wrappers instead of traditional tortilla chips was a game-changer!
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Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • canola oil – for frying the egg roll wrappers gives a light and crisp texture.
  • 8 sheets egg roll wrappers – use fresh wrappers for best results; they crisp perfectly in oil.
  • 16 ounces mild Italian sausage – adds savory flavor; I recommend cooking it until golden brown.
  • 15 ounces light creamy alfredo sauce – creamy and rich; avoid jarred sauces with additives for best taste.
  • 1/2 cup pepperonis cut in half – adds that classic Italian punch.
  • 1/4 cup sliced olives – brings a salty tangy flavor that complements the sausage.
  • 1 tomato sliced into wedges – fresh tomatoes add a juicy burst on top.
  • 2 tablespoons pepperoncinis – for a tangy slightly spicy kick.
  • 1/3 cup grated parmesan cheese – freshly grated is key; pre-shredded cheese can be dry.
  • 1 cup Italian-style blend grated cheese – melts beautifully over the toppings.

Method
 

  1. Start by cooking the Italian sausage in a skillet over medium heat. I like to break it up into small pieces so it cooks evenly and gets a nice golden brown color. This step adds a rich, savory foundation for the nachos.
  2. Pour canola oil into a large pot, about a ½ inch deep, and heat to medium. Cut each egg roll wrapper into four squares. Fry a few squares at a time, flipping after 2–3 seconds for even crisping, then drain on paper towels. The wrappers turn into perfectly light and crunchy “chips.”
  3. While the wrappers are frying, warm the alfredo sauce in a small saucepan over low heat. Stir occasionally to prevent it from sticking or separating. This creamy layer ties all the toppings together.
  4. Place the fried wrappers on an oven-safe dish. Spoon warm alfredo sauce over the top, followed by cooked sausage, pepperonis, olives, and the Italian cheese blend. Make sure every wrapper gets a little bit of each topping for maximum flavor.
  5. Set your oven to broil and place the dish in the oven for 30 seconds. Watch closely to ensure the cheese melts and gets slightly golden. Remove and top with fresh tomato wedges and pepperoncinis. Optional: add sliced jalapeños for extra zest.

Notes

  • I always use fresh cheese; it melts smoother and tastes richer.
  • Don’t overcrowd the oil when frying wrappers; they crisp better individually.
  • Let the nachos rest for a minute before serving to prevent sauce from soaking the wrappers too much.
  • I like to experiment with herbs like fresh basil or oregano sprinkled on top for an aromatic touch.
  • Make extra fried wrappers—they’re great for snacking while assembling the nachos.