It's great to have other options that people can have for chips.
I don't remember when I started bringing them to a boil and then letting them cool before coating them with oil and putting in the oven, but it made a huge difference to getting them done in the middle and crispy on the outside. The corn flour is a good idea too - I've also used seasoned flour, like with paprika.

More recently, my best oven chips started out in a jar! I had some extra space when I was canning and some extra potatoes, so I canned two quarts of chips. At my altitude, with a water bath canner, I have to do everything non-acidic or containing meat for over 5 hours! I was sure the potatoes would be mush at the end of it... but they weren't. And when I oiled them and put them under the grill, it just worked a treat! Perfect oven chips (in the US, the broiler is in the oven, we don't have those grill pans above the hob.)