For the Italian seasoning blend:

• In a small bowl, mix together oregano, basil, onion powder, garlic powder, kosher salt, black pepper, and crushed red pepper. For a finer grind, add the spices to a mortar and pestle and grind. Set aside.

For the nachos and assembly:

• Heat about an inch of vegetable oil in a large cast-iron skillet or heavy-bottomed pot over medium heat to 350°F (180ºC). Fry wonton wrappers a few at a time, turning to fry on both sides for about 30 seconds. Avoid overcrowding the pan. Remove to a paper towel-lined plate to drain and repeat with the remaining wontons. Sprinkle with the Italian seasoning blend.

• In a separate large cast-iron pan, heat oil over medium heat. Add the sausage and cook, breaking it into pieces with a wooden spoon, until browned and cooked through, about 8 minutes.

• Set the oven to broil on high with a rack in the top third of the oven. Arrange pepperoni slices on a baking sheet and broil until the edges curl up into cups but aren’t browned.

• Arrange the fried wonton chips on a baking sheet. Evenly spread mozzarella cheese over the chips. Add the pepperoni cups and cooked sausage on top. Broil until the cheese melts, about 1 to 2 minutes.

• Drop small spoonfuls of ricotta over the nachos, top with sliced pepperoncini and parsley. Serve the warmed marinara sauce in a small bowl on the side for dipping.