I don’t know how CoG888 would approach it, but here’s how I’d do it:
Roast a red pepper. There are several ways to do this, but if I only need one or two, my preferred way is to turn on a gas burner on my stovetop and plop the pepper on top of the grate. Let it get totally blackened on that side, then rotate, until as much of the skin as possible is burnt completely black; use tongs if you have them, but I’ve managed to do this with just my hands, carefully. Pop the newly roasted pepper in a plastic bag, close it up, and set it aside for ten minutes while you do other things. If you don’t have a gas stovetop, you can also roast peppers under a broiler.
Make guacamole. There are a gazillion different ways to do this, and I realize that mine is not particularly authentic. Mince some onion or shallot if you have it, maybe two tablespoons per avocado; mince up a small garlic clove if you like as well. (Some people put in garlic powder instead, but I personally prefer fresh garlic in general.) Mash up your avocado(s), stir in the minced onion and garlic, and add salt and pepper to taste. Squeeze in some fresh lime juice, or, if you haven’t got limes, add in some sort of acid (lemon juice or vinegar) to taste. (This means 'start with a little, maybe a teaspoon per avocado, and taste, then add more if it doesn’t taste like you want it to yet.) Stir in some chopped cilantro, or chopped parsley if (like me) you hate cilantro. Now go back to your roasted pepper - peel off the blackened skin, then rinse off any extra blackened bits, although you don’t need to be obsessive about it. Cut it open, seed it, and chop it up into nice bite-sized pieces, then stir into your guacamole.
Personally, I find frying a total pain, and almost never do it, but here’s a basic outline: Put on a garment you don’t care about, because the oil will spatter. To make chips, peel your potatoes, and also the eggplant if you prefer yours peeled (I do). Slice the vegetables very thinly - think of how thin even a thick-cut potato chip is, and aim for that. Heat up several inches the frying oil of your choice (peanut oil is great, but you can use any neutral vegetable oil like corn or canola if that’s what you have) in something flattish, but with high walls, over medium-high heat. While it’s heating, mix together 1/2 cup flour, 1/2 cup corn starch, and 1 tablespoon of semolina flour if you have it (it’s OK to skip this if not). When a pinch of this mixture sizzles when you drop it into the oil, the oil is hot enough. Drop in the potato slices as-is, but coat the zucchini and eggplant slices with the flour mixture first, because it will help make them crispy. Drop all the veggies in the oil carefully, making sure not to crowd them too much, because if your oil gets too cold because you’ve added tons of room-temperature stuff at the same time, the vegetables will get oily and soggy rather than crisp; this probably means you’ll need to work in batches. If necessary, flip over the vegetables when the bottom side is a nice golden-brown, and looks like something you’d want to eat. When they’re done, take them from the hot oil with a slotted spoon and place them on a plate covered with paper towels for them to drain on. Eat as soon as possible, since fried stuff is best about five seconds after it comes out of the pan, and doesn’t sit well.