The Italian Way to Make Lay's Potato Chips 10x Better

If there’s one thing Italian-Americans know how to do, it’s elevating a cheesy dish with even more mouth-watering cheese. Nachos are a classic go-to appetizer. That’s why the internet naturally took the popular dish, swapped the tortilla chips for potato chips and upgraded it Italian-style. The best part? You can easily recreate the dish at home.

I grew up throwing shredded cheddar cheese on chips as a quick mid-afternoon snack, or quite frankly when I’m feeling lazy, a full-on meal. So as an Italian-American food writer and home cook, I have always had a charcuterie board-worthy ingredient to top it with (likely prosciutto that was consistently stocked in our fridge).

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What Are Italian Nachos?

Italian nachos are essentially a play on American-style nachos, but instead finished with popular Italian ingredients. The viral Instagram video showcases nine delicious components: grated parmesan cheese, white truffle oil, balsamic, roasted red peppers, jalapeños, fresh basil, Parmigiano Reggiano and prosciutto.

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How to Make Italian Nachos

First, add a few handfuls of Lay's or your preferred potato chips into a large bowl, then sprinkle in a hefty amount of grated Parmesan cheese. Drizzle on white truffle oil, throw in a handful of roasted red peppers, a few jalapeños and a sprig of fresh basil.

Cut up chunks of fresh Parmesan cheese and prosciutto. Throw into a bowl with the chips and toss the mixture several times until the chips are thoroughly combined. Top with some more prosciutto, more peppers, more truffle oil, balsamic vinegar and more Parmesan cheese to give chips their crowning glory. And as the best Italian chefs say, all of these toppings should be measured with your heart!

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Some recipe developers online crisp up the prosciutto in the oven or on the stovetop first. You can also place the tossed nachos in the oven for a few minutes on a sheet pan to melt the cheese. If you do go that route, we recommend garnishing with additional truffle oil and balsamic after the heat so that the chips don't get unpleasantly soggy. After that, it’s time to mangia, mangia!

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