Cooks note - for a large platter of nachos, you’ll probably use less than a package of wonton wraps…but be prepared for people to come in the kitchen and steal several handfuls before you even begin assembling, so I use the entire package.

Ingredients:

• 1 package wonton wraps, sliced in 1/2 on the diagonal
• Oil for frying
• 2 cups shredded mozzarella cheese, or an italian cheese mix
• 1 jar of sliced zesty banana peppers (Peperoncini), drained
• 3/4 to 1 cup of sliced pepperoni (I don’t exactly measure, just a large handful will work)
• Marinara sauce for dipping (optional)

Directions:

• Preheat the oven to 375F
• In a large cast iron pot or deep-frying pan, heat the oil to around 350F.  You’ll want enough oil so the wontons will be floating. If you don’t have a thermometer, no worries, just heat until you see the oil shimmering, then add a wonton to test if it’s hot enough, it should sizzle.
• Carefully fry the wontons a few at a time. I found about 5 or 6 at a time works best for the size of pot that I use. These fry up in just a few seconds, with tongs quickly turn each one and remove from the oil so they don’t over brown. After the first few batches, you’ll get the hang of it.
• Transfer the cooked wontons to paper towels and quickly season with a light sprinkle of kosher salt.
• Repeat until you feel you have enough (as noted above I usually fry up the whole package).
• On a ovenproof platter or a large baking sheet lined with foil, spread out a layer of wontons, sprinkle some cheese, layer some pepperoni & peppers, then repeat with another layer of all ingredients and top more generously with shredded cheese. Bake until the cheese melts and remove before the chips get over-browned (this can happen quickly so keep your eye on it).
• Serve with marinara dipping sauce if you like & an ice-cold beer!