Antipasto Pasta Chip Nachos

I was brainstorming unique nacho recipes and I saw Pasta Chips on the shelf at the store.
I decided to give it a try and stick with an Italian topping theme. The result was rich and delicious. Go easy on the meat and cheese because the chips can be salty.
Give them a try for game day and enjoy!

• 2 5oz packages Pasta Chips (I used Garlic Olive Oil flavor)
• 4oz (1 cup) pancetta, diced
• 4 slices (about 1/2 cup) salami (or use pepperoni), diced
• 2 cups mozzarella cheese, shredded
• 1/3 cup Parmesan cheese, shredded
• 1/3 cup green olives, halved
• 1/2 cup roasted red peppers, chopped
• 1/2 cup artichoke hearts, chopped
• 1/3 cup pepperoncini peppers, chopped
• 2 tbsp chopped basil, finely chopped

1. Preheat oven to 300 degrees.
2. Cook pancetta in a small skillet over medium low heat until crisp. Drain on a paper towel lined plate.
3. Assemble the nachos by adding 1/2 the Pasta Chips to a 8X8 baking dish or a 9 inch pie pan.
4. Top with 1/2 of the meat, olives, red peppers, artichoke hearts, and pepperoncinis, all sprinkled evenly over the Pasta Chips.
5. Add 1/2 cup mozzarella cheese sprinkled evenly on top.
6. Now add the remaining Pasta Chips on top.
7. Add the other half of the pancetta, salami, olives, red peppers, artichoke hearts, and pepperoncinis sprinkled all over.
8. Cover with the Parmesan cheese and the remaining 1 1/2 cups mozzarella cheese. 
9. Bake for 5-7 minutes until cheese is melted and the chips are warmed.
10. Top with a sprinkle of basil.
11. Serve immediately and enjoy.