+1 to following Brunwater or Kai's new calculator on Brewer's Friend.
Personally, I shoot for about 150ppm Sulfate and about 75ppm Chloride in my IPA's. The caveat here is that I'm not a big fan of crystal malt in my IPA, and I generally stick to some combo of 2-row, Munich and Victory for my grain bill. I think if I was inclined to use more Crystal malt, I would be tempted to shoot for a higher Sulfate level and lower Chloride to help dry things out a bit.
I tend to shoot for the higher range of mash pH for IPA's (5.4-5.5). I don't know if that's enough to make a difference in the finished beer, but lower pH's can supposedly diminish hop presence so that's just a bit of insurance for me.