I eat oven chips and I don't mind them, but they don't compare with proper deep fried chips, and proper chips aren't necessarily that unhealthy, in comparison.
Firstly, rapeseed oil/standard vegetable oil, which is what most people would use for home frying, has an excellent nutritional profile which compares favourably with that of olive oil (unless you're one of those anti-seed-oil people), as long as it's not reused too many times.
Secondly, if you do straight, thick-cut chips (to minimise the surface area) and have the frying temperature high enough, so that the potatoes crisp up quickly and can't absorb extra oil, the fat content can be as low as that of most oven chips. At least, that's going by the numbers in this paper, measuring the fat content of chips sold by fast food places in New Zealand, which came out at between 5% and 20% (average 11.5%), depending on frying practices: https://pubmed.ncbi.nlm.nih.gov/12054325
I only did a very quick Google, so there may be better papers out there with more relevant results, but it's a fair enough rough indicator, I think.
IMO, fire risk aside, the problem with frying your own chips isn't that they're that much worse than oven chips for any particular one-off occasional meal. It's that once you've got a deep fryer or a chip pan set up, it's extremely easy to make yourself deep-fried chips, deep-fried onion rings, deep-fried pakora, deep-fried breaded chicken, etc. etc., on a regular basis, and they taste so much better than the oven equivalents that you end up wanting them more often. And because it's a faff and an expense to change the oil, it's tempting to "stretch" it beyond the point where, for health reasons, you should've changed it.