Preheat the oven to 425 degrees. Meanwhile, place sliced potatoes in a large plastic bag. Pour in ¼ cup olive oil, seas salt, black pepper. Toss in a bag until evenly coated. Spread potatoes on a baking pan without overlapping and bake until golden brown around edges. Bake 20 minutes and turn potatoes another 20 minutes on the other side. For the guacamole: Mash avocados to a chunky consistency. Gently mix in all the ingredients, season to taste.