If you’re craving a fun twist on classic nachos, you’ve got to try this delightfully crispy and cheesy dish. Old Chicago’s Italian Nachos Copycat Recipe swaps out the usual tortilla chips for golden, crunchy wonton triangles layered with Italian sausage, pepperoni, and gooey melted cheese. I love making this when friends come over or when I want a comforting snack that feels special without tons of fuss. You’ll notice that familiar Italian flavors come alive in each bite—the perfect mix of savory, melty, and a little tang from pepperoncini.

Old Chicago’s Italian Nachos Copycat Recipe - Recipe Image — Old Chicago’s Italian Nachos, Italian Nachos copycat, Italian nachos recipe, cheesy Italian nachos, savory wonton nachos

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In the Kitchen
Ingredients at a Glance
How to Make Old Chicago’s Italian Nachos Copycat Recipe
Things to Remember
Ways to Serve It
Make-Ahead & Keeping Fresh
Frequently Asked Questions
Final Thoughts
Full Printable Recipe

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In the Kitchen

This recipe stands out because it’s an irresistible combination of textures and Italian-inspired flavors you can easily make at home. I love how the crispy wonton chips provide a lighter crunch than typical tortilla chips, which holds up well against the juicy sausage and melty cheeses.

Juicy and Tender Every Time: Cooking the pork sausage carefully ensures it stays moist and flavorful, adding depth to every bite.
Golden, Satisfying Finish: Baking the layered nachos just until the cheese melts produces that perfectly gooey, toasty top we all crave.
Simple Ingredients, Big Impact: With everyday pantry items like wonton wrappers and pepperoni, you can whip this up quickly for a crowd or a cozy night in.
Weeknight to Weekend Ready: Whether it’s a casual snack or a party centerpiece, this dish is an easy crowd-pleaser that shines any day of the week.

Ingredients at a Glance

Choosing quality ingredients makes all the difference in recreating the rich flavors of Old Chicago’s Italian Nachos Copycat Recipe. Look for vibrant fresh sausage and crisp wontons for the best results.

Wonton Wrappers: Opt for fresh or thawed wrappers; their thinness crisps up perfectly without absorbing too much oil.
Ground Italian Pork Sausage: Choose a brand with a good balance of seasoning and fat for juicy, flavorful meat.
Pepperoni: Sliced thin so it crisps nicely without overwhelming other flavors.
Shredded Mozzarella & Pepper Jack Cheese: Freshly shredded cheese melts better and adds that irresistible stretch and flavor.
Pepperoncini or Banana Peppers: Gives a tangy contrast that lifts the dish with crunchy brightness.
Marinara Sauce: Use a quality jarred sauce or homemade for dipping that deepens the Italian vibe.
Vegetable or Canola Oil: Neutral oils with a high smoke point are best for frying wonton triangles crisp without burning.

Heads-Up: Exact measurements are in the printable recipe card at the bottom.

How to Make Old Chicago’s Italian Nachos Copycat Recipe

Step 1 — Cook the Italian Sausage

Start by heating a skillet over medium-high heat. Add the ground Italian pork sausage and cook, breaking it apart with a spatula, until browned and no longer pink—about 8 minutes. This is your flavor base, so I like to get a little caramelization on the meat without drying it out. When cooked, transfer the sausage to a paper towel-lined plate to drain excess grease while you prepare the chips.

Step 2 — Fry the Wonton Triangles Until Golden and Crisp

Cut your wonton wrappers diagonally to make triangles—this mimics chip shapes nicely and crisps evenly. Heat about one inch of vegetable or canola oil in a heavy pan to medium-high heat. Test the oil by dropping in a small piece; it should sizzle immediately but not smoke. Fry the wonton triangles in batches, about 2 minutes per side, until they turn a toasty golden brown. Remove them with a slotted spoon and drain on paper towels to soak up extra oil. Trust me, the crispness here really elevates this dish.

Step 3 — Layer It All Up on a Baking Sheet

Grab a baking sheet and layer half of your crispy wonton chips evenly as the base. Sprinkle the cooked Italian sausage crumbles all over, then scatter slices of pepperoni for a smoky, savory punch. Add sliced pepperoncini or banana peppers here for that perfect tangy bite. Then cover everything with shredded pepper jack and mozzarella cheese, which will melt into the perfect gooey finish.

Step 4 — Bake Until Cheese Melts and Bubbles

Pop the baking sheet into a preheated 375℉ oven for about 5 minutes. Keep an eye on it—once the cheese is melted, bubbly, and just starting to brown slightly, your nachos are ready to come out. The wonderful blend of melted mozzarella and pepper jack creates that stretchy, savory layer that you’ll love. Serve immediately with marinara sauce for dipping, adding a rich tomato sweetness each bite needs.

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Things to Remember

From my experience, the best Old Chicago’s Italian Nachos Copycat Recipe comes down to timing—especially frying and baking—so you get perfectly crispy chips while keeping the toppings juicy and cheesy.

Doneness Cue: Look for golden brown wontons and fully melted, bubbly cheese for perfect texture and flavor.
Temperature Trick: Keep your frying oil between medium-high to avoid greasy chips or burnt edges.
Make-Ahead Move: You can pre-cook the sausage and fry wontons ahead; just assemble and bake right before serving.
Common Pitfall: Don’t overcrowd the frying pan; this lowers the oil temperature and leads to soggy chips.

Ways to Serve It

Finishing Touches

I love to add fresh chopped basil or a sprinkle of parmesan cheese on top right after baking for a fragrant, slightly herby boost that blends beautifully with the marinara dip. The pepperoncini bring a lovely sharpness that cuts through the richness, but if you prefer a milder touch, mild banana peppers do the trick just as well.

Plays Well With

Pair these Italian nachos with a crisp green salad dressed in lemon vinaigrette or a cup of minestrone soup. The refreshing acidity and vibrant veggies create a balanced meal alongside the rich, cheesy nachos. For drinks, a sparkling water with a hint of citrus or a light Italian red like Chianti complements the flavors wonderfully.

Simple Plating Upgrades

For casual meals, serve the nachos straight from the baking pan for a rustic vibe. For a party or gathering, arrange them on a large platter with fresh herbs as garnish and small bowls of additional marinara and pickled peppers alongside for dipping and topping customization. It’s a real crowd-pleaser visually and taste-wise.

Make-Ahead & Keeping Fresh

Storing Leftovers

Store any leftover nachos in an airtight container in the fridge for up to 2 days. Expect the wonton chips to soften a bit over time, but reheating in the oven can bring back some crispness. Avoid sogginess by layering with parchment paper if stacking.

Freezing Tips

This recipe doesn’t freeze particularly well because the crispy chips lose their texture. I recommend freezing the cooked sausage separately if you want to prep ahead. Then fry wonton triangles fresh when you’re ready to serve.

Reheating Old Chicago’s Italian Nachos Copycat Recipe Without Drying Out

Reheat leftovers in a 350℉ oven for 8-10 minutes on a baking sheet to restore crispiness and melt cheese again. If you prefer the microwave, add a small cup of water nearby to keep moisture balanced, but expect softer chips. An air fryer works great too—just 3-4 minutes at 350℉ crisp up the chips nicely without drying out the sausage.

Frequently Asked Questions

Can I use store-bought tortilla chips instead of wonton wrappers?

While you can technically swap in tortilla chips, you’ll miss the light, flaky crunch that fried wonton wrappers provide in this recipe. The wonton triangles hold toppings better and give the distinctive texture of Old Chicago’s Italian Nachos Copycat Recipe.

Is there a vegetarian way to make this recipe?

Absolutely! Simply replace the Italian sausage and pepperoni with plant-based sausage crumbles or sautéed mushrooms for a meaty texture. Add extra cheese and vegetables like olives or roasted peppers for rich flavor.

How can I make the cheese extra melty and gooey?

Using freshly shredded mozzarella and pepper jack melts best. Avoid pre-shredded cheese as it often contains anti-caking agents that can affect melt quality. Also, baking at 375℉ just until bubbly ensures a beautiful gooey layer without overcooking.

Can I prepare any parts of this recipe in advance?

Yes! Cook the Italian sausage and fry the wonton triangles ahead of time, storing them separately. Assemble and bake the nachos right before serving to enjoy that fresh crispy-cheesy contrast.

Final Thoughts

Old Chicago’s Italian Nachos Copycat Recipe is one of those magical dishes that feels special but comes together quickly with simple ingredients. Every time I make it, I’m reminded how layering fresh textures and classic Italian flavors creates something truly crave-worthy. Give this recipe a try for your next gathering or cozy night in—you’ll enjoy a satisfying, crunchy, and cheesy bite that’s hard to put down.

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