Loaded Italian Chip Tray

Ingredients

• ½ bagwavy potato crisps
• ½ packAmylu Italian-style chicken crumbles
• ½ sausageButterball hardwood-smoked turkey sausage, sliced into half-moons
• 150 g (1 cup)SUNSET Flavor Bomb cherry tomatoes, quartered
• 200 g (2 cups)shredded mozzarella
• 75 g (½ cup)sliced banana peppers
• 15 g (½ cup)shredded lettuce
• 2 tspdried oregano
• to tastefresh basil, chopped, for garnish

Instructions

1. 1

   Brown the sausage

   Cut about half the smoked turkey sausage into half-moons. Heat a skillet over medium-high heat with a drizzle of olive oil, then sear the sausage in one layer for 2–3 minutes per side, until deeply golden. Take it off the heat and set aside.

2. 2

   Warm the chicken

   In the same pan, warm the Italian-style chicken crumbles over medium heat for 3–4 minutes, stirring now and then, until heated through and fragrant. Set aside.

3. 3

   Arrange the crisps

   Spread the wavy potato crisps in a generous, slightly overlapping layer across a large platter or baking tray, covering the base.

4. 4

   Add the meats

   Scatter the warm chicken crumbles and seared sausage pieces evenly over the crisps.

5. 5

   Top with vegetables

   Distribute the quartered tomatoes and sliced banana peppers over the top.

6. 6

   Melt the cheese

   Scatter the shredded mozzarella over the tray straight away. If you like, put the tray under the grill for about 5 minutes, until the cheese is golden.

7. 7

   Finish and serve

   Top with shredded lettuce, a generous pinch of dried oregano and fresh basil. Serve immediately.

What is a loaded Italian chip tray?

It is a shareable American-style tray of crisps topped with meat, vegetables and melted cheese, in the spirit of loaded nachos. This version gets its Italian-inspired flavour from seasoned chicken, oregano, basil and mozzarella, with banana peppers adding a tangy contrast.

The quick method works because the meats are cooked before they go on the crisps, so the oven time is only for melting the cheese. Wavy crisps give each scoop a sturdy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 32g protein, 42g carbs, 39g fat.

The crisps provide most of the carbohydrates, while the mozzarella and sausage contribute much of the fat; the chicken crumbles, sausage and cheese supply protein. Balance a serving with a generous salad or extra fresh vegetables alongside.

Choose sturdy crisps

Wavy crisps: their ridged shape helps them hold the toppings, but spread them in a broad layer so the lower ones are not buried beneath too much weight.

Mozzarella: scatter it evenly over the surface so it melts across the toppings. Add it just before grilling to keep the crisps from sitting under damp ingredients for too long.

Build flavour in the pan

Sausage: give the slices room in the pan and leave them undisturbed long enough to brown. That seared surface brings savoury depth to the finished tray.

Chicken: warm the crumbles in the same pan after the sausage, stirring occasionally. The recipe uses pre-seasoned crumbles, so heat them through rather than cooking them for an extended time.

Watch the cheese

Grill time: about 5 minutes is a guide, not a guarantee; grills vary. Keep an eye on the tray and take it out when the mozzarella has melted and is golden in places.

No grill: the tray can be served without browning the cheese, as the chicken and sausage are already cooked and the crisps are ready to eat.

Finish with freshness

Tomatoes and peppers: spread them across the top so their juicy, tangy notes are present in more than one bite. Quartering the tomatoes makes them easier to scoop with the crisps.

Lettuce and basil: add these after the cheese has melted. They bring a fresh finish and stay brighter when they are not put under the grill.

Serve it straight away

This tray is at its best immediately, before the toppings soften the crisps. Set it out as a casual sharing meal, with tongs or a broad serving spoon for lifting portions.

A simple green salad or crunchy raw vegetables make a fresh side. If serving it as a main meal, offer extra banana peppers at the table for anyone who wants more tang.

Recipe notes & tips

• Sear the sausage in a single layer so the slices brown instead of steam.
• Use a large platter or tray to spread the crisps out and make topping them easier.
• Keep the tomato and pepper pieces evenly distributed for a mix of flavours in each scoop.
• Add the lettuce and basil after grilling so they stay fresh.
• Serve as soon as the cheese has melted to help the crisps keep their crunch.

Variations

• Add olives: Scatter sliced black olives over the tray with the tomatoes and peppers.
• Bring the heat: Use hot banana peppers or add a pinch of chilli flakes before grilling.
• Use another cheese: Swap some of the mozzarella for provolone for a sharper, savoury finish.
• Add red onion: Scatter thinly sliced red onion over the toppings before the cheese.
• Make it meat-free: Replace the sausage and chicken with cooked Italian-seasoned beans or a meat-free crumble.

Common mistakes to avoid

• Crowding the pan: The sausage may steam rather than brown; sear it in one layer.
• Leaving the crisps uncovered: Exposed toppings may fall through; overlap the crisps slightly across the tray.
• Grilling unattended: The cheese can brown quickly; watch the tray and remove it once golden.
• Adding lettuce too early: It wilts under heat; scatter it on after grilling.
• Letting the tray sit: Moist toppings soften the crisps; bring it to the table as soon as it is finished.

How to store

This is best eaten straight away, as the toppings soften the crisps. If needed, refrigerate leftover toppings in a covered container for up to 3 days and reheat them separately; assemble them over fresh crisps just before serving.

Frequently asked questions